Stir fried pumpkin with fermented black beans

1 batch

Ingredients

Quantity Ingredient
2 To 3 tb oil
½ Acorn squash*
1 tablespoon Fermented black beans, rinsed
3 Garlic cloves; crushed
2 Thin slices of ginger root no peeling needed
2 tablespoons Dark soy sauce or Kikkoman soy sauce
⅓ cup Whole shucked clams (opt'l.) or canned ones, drained or-
⅓ cup Ground pork (opt'l.)

Directions

*Sliced ¼" to ½" thick and into bite sizes.

Heat 2-3 tbs. oil in a wok or skillet. Drop in the ginger, garlic and black beans. Stir it around for about 20 seconds.

If you are using pork, add it now (If you are using clams, add them last). Cook until the pork is a little browned and then add the squash. (If you are not using pork or clams, add the squash at this step) Cook until the squash is tender. If the whole thing is a little dry, a tb. or two of water should be added to deglaze the wok.

Now add the clams, if you are using them, and stir it around until the clams are done.

I like to spoon it over rice so I use a little cornstarch mixed with water and a little soy sauce and add it the mixture to make more sauce.

From: lc129@... (Lori Chin) in rec.food.cooking. Chin wrote: "As new arrivals to the United States, my family was unaware of the American custom of carving pumpkins at Halloween (I, the first in my family to be born in this country, was not aware of this practice until I was 5 years old). So every year at this time of year the appearance of the pumpkin heralded another family custom...my Grandmother's stir fried pumpkin with fermented black beans. It was her favorite and has become mine. I have modified the recipe for use with acorn squash because they are of a more manageable size, and have a better taste than the Jack-O-Lantern pumpkins that are commonly available now." Formatted by Cathy Harned.

Submitted By CATHY HARNED On 10-26-94

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