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.