Stir-fried pumpkin with black beans

IMG_1681Season:  Autumn/Winter/Spring

Type:  Big dishes

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  potiron

Recipe source: Adapted from Kylie Wong’s My China


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • knives, 1 large, 1 medium
  • mezzaluna
  • grater
  • large non-stick frying pan
  • spatula
  • serving plates

  • 500 g de potiron
  • 2 tablespoons vegetable oil
  • 3 cm piece ginger
  • 1 tablespoon salted black beans
  • ¼ cup shao hsing wine
  • 2 teaspoons brown sugar
  • ¼ cup water
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon light soy sauce


What to do

  • Set out your equipment and ingredients.
  • Peel and deseed the pumpkin.  Cut the pumpkin into slices about 7 cm long and 5 mm thick.
  • Peel the ginger and finely grate.
  • Heat the oil in the frying pan over high heat until the surface seems to shimmer slightly, then add the pumpkin and ginger and stir-fry for about 2 minutes or until the pumpkin is lightly browned.
  • Add the black beans and stir-fry for 1 minute.
  • Add shao hsing wine and sugar and stir-fry for 1 minute.
  • Pour in water and stir-fry for 2 minutes.
  • Add the rice vinegar and soy sauce and stir-fry for a further 2 minutes.
  • Serve immediately.


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