Stir-fry Pumpkin with Pork and Cashew Nut
posted in Vegetable dishes |Earlier I have given a dish of pumpkin stir-fry with shrimps and now i use pork meat and a few cashew nut to spread on top of dish. Pumpkins are orange because they contain massive amounts of lutein, alpha- and beta-carotene. These nutrients turn to vitamin A in the body. The versatile pumpkin has many ways to cook. It can be eaten mash or make into soup or sweet pudding.
Ingredients:
500 gm pumpkin, cut into 2 cm cubes
300 gm lean pork, cut into strips
80 ml chicken stock
½ cup cashew nuts, fried in oil
1 tablespoon soy sauce
salt and pepper to taste
1 teaspoon cornflour mixed with 1 tablespoon water
1 tablespoon grated ginger
2-3 tablespoon cooking oil
Method:
Heat a wok until is hot, add 2 tablespoon oil to fry cashews for one or two minutes or until brown . Drain on absorbent paper. Reheat the wok and add the remainder one tablespoon oil. Swirl to coat and stir-fry the pork strips until lightly brown. Put aside and add ginger to fry awhile, add pumpkin and stir-fry for 3 minutes. Put in the chicken stock and bring to boil. Lower heat and simmer until tender. Add soy sauce, pepper ans salt to taste. Add cornflour mixture to thicken. Serve with rice.
