Stir-fried pumpkin with scallions and ginger
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy; corn, or olive oil |
| ½ | cup | Finely chopped scallions |
| 1 | tablespoon | Grated peeled fresh gingerroot |
| 1 | pounds | Piece pumpkin; or hubbard or butternut squash, peeled with a knife, seeded, and cut into 1-inch cubes (about 2 cups) |
| 1 | tablespoon | Honey |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Sesame seeds; toasted until golden |
Directions
In a heavy skillet heat oil over moderate heat until hot but not smoking and cook scallions and gingerroot, stirring, about 2 minutes, or until light golden. Stir in pumpkin or other squash and honey and saute over high heat, stirring occasionally, 2 minutes. Add broth, stirring to loosen any brown bits, and simmer, covered, 5 minutes, or until squash is tender but still retains its shape and texture. Sprinkle squash with sesame seeds.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8994 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997