Stir-fry Japanese Pumpkin with Chicken Stock
Ingredient 1. Japanese Pumpkin - half a fruit (palm size) 2. Dried shrimps - 2tbsp worth 3. Chicken stock - 250ml
Preparation 1. Skin the pumpkin, remove the seeds and cut the pumpkin into 0.5cm thick, about 2cm wide.
2. Rinse the dried shrimps and set them aside.
The Dish 1. Heat wok medium high heat and add 2 tbsp of oil.
2. Saute the dried shrimp for a short while and add in the pumpkin.
3. Stir-fry the pumpkin until the colour changes slightly and pour in the chicken stock. Cover the wok and allow the items to simmer about 10 to 15mins depending on the softness of your preference.
4. Taste the dish and add some salt if needed.(I didnt add any as i felt that the taste is just right)
5. Off the heat and it is ready to be served.
Happy cooking and Bon Appetit!
