Chinese or Asian Pumpkin, labeled as Kabocha in Chinese markets, are smaller (6-7" in diameter, 3-4" in height, see picture to the right), and quite tasty.
- Rinse the outside of 1 pumpkin thoroughly, and place it in a rice cooker to steam for 15 minutes (add 10-15 minutes to allow the rice cooker to build up full steam). Let the rice cooker cool down, then take out the pumpkin.
- Or, immerse the pumpkin in water in a pot, bring to boil (with lid on), turn off heat, and let it sit for 10-15 minutes.
- Cut the pumpkin into bite-size pieces (take out the top stem spot, and the bottom spot).
- Put 1-2 Tbsp of vegi-oil into a pan, add chopped garlic, 1/2 tsp salt, 2 tsp sugar, 2 tsp soy sauce, and 1/2 cup water.
- (High Heat) Add in the pumpkin pieces, stir, and cook for 3-5 minutes with the lid on (add 1/4 cup water if necessary). Season to taste with sugar (yes, sugar; and, small amount of salt, if preferred). Here is a picture of the finished product.
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