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

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