in China

Peking-style pumpkin

updated

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Ingredients for 2 servings:

  • 400 g pumpkin flesh
  • 250 ml vegetable stock
  • 2 pinches of fresh garlic, finely chopped
  • salt and pepper
  • 10 g sesame seeds
  • 2 tsp fresh ginger, finely chopped
  • 4 tsp olive oil
  • chili powder
  • Soy sauce
  • 2 tsp flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the pumpkin flesh. Toast the sesame seeds in a dry pan. Heat the oil in a wok and sauté the garlic, ginger, and pumpkin. Deglaze with the vegetable stock and bring to a boil. Dissolve the flour in a little water and add to the vegetables, simmering for 8-10 minutes. Season with salt, pepper, chili, and soy sauce. Sprinkle with toasted sesame seeds and serve. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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