Stir-fried pumpkin with black beans

Season: 

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

• 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.