Pumpkin Shreds Stir-fried with Green Chili Peppers

Introduction:

In the Walmart and some small commodity wholesale markets in Shenzhen, there are many Halloween toys available such as skeletons wearing a cloak and groaning, and pumpkin lights. One that impressed me much is a moving arm driven by electricity. This means that Halloween is becoming a festival of the world.

Pumpkin is known to be related to Halloween. And this season is the harvest season of pumpkins. So it is really necessary to introduce some Chinese style pumpkin recipes. In my memory, pumpkins were always cooked into porridge. Sometimes, my mother would cook them together with sweet potatoes, sometimes with carrots.

So it amazed me when I read the following stir-fry recipe in the cookbook, which is original for me.

Ingredients:

Pumpkin: 300 g

Green chili peppers: 100 g

Seasonings:

salt: 3 g

Vegetable oil: 1 tablespoon

Preparation Work:

1. Rinse and peel the pumpkin, remove the pulp and seeds from the pumpkin, and cut it into thick shreds;

2. Wash the green chili peppers clean, remove the stems and seeds from them, and shred them coarsely;

3. Blend a little salt with the pumpkin shreds and reserve for 2 minutes, then rinse them and filter the water away;

Cooking Steps:

1. Preheat the vegetable oil in the wok until it gets 70% hot;

2. Drop the green chili pepper shreds and salt, stir-fry a little bit;

3. Pour the pumpkin shreds into the wok and stir-fry them together until the shreds are done;

4. Ready for serving.

Cooking Tips:

1. Don’t stir the pumpkin shreds too much and too fast when they are added into the wok. Otherwise, they will be broken into pieces.

2. Don’t stir-frying too long. Otherwise, the pumpkin shreds will get too soft and be not shreds any more. As I deduce, the reason that the pumpkin shreds are mixed and reserved with salt is also because of this.

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4. Rice Porridge with Pumpkin Squares
5. Pan-seared Green Chili Pepper
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