Peking Style Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pumpkin meat
- 250 ml vegetable stock
- 2 pinches garlic, fresher, finely chopped
- salt and pepper
- 10 g sesame seeds
- 2 teaspoons ginger, fresher, finely chopped
- 4 teaspoons olive oil
- Chili powder
- soy sauce
- 2 teaspoons flour
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin flesh into cubes. Toast the sesame seeds in a pan without fat.
- Heat the oil in the wok and fry the garlic, ginger and pumpkin in it. Deglaze with the vegetable stock and bring to the boil. Mix the flour in a little water and add to the vegetables, simmer for 8-10 minutes. Season to taste with salt, pepper, chilli and soy sauce. Serve sprinkled with the toasted sesame seeds.
- Basmati rice goes well with it.
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