Pumpkin Spring Beans with Meat Recipe

This satisfying, low-fat pumpkin meat recipe is full of flavor, and very nutritious. It is easy to make at home, so there is no need to go out to enjoy this delicious dish.

Pot, wok, bowl.

7 oz./200g pumpkin, deseeded, peeled, cut into 1-inch cubes

7 oz./200g ground pork or beef

1/2 cup spring beans

1 tbsp.light soy sauce

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tbsp.salt, or to taste

1 tbsp.granulated sugar

1. Bring a large pot of water to a boil, add in the pumpkin cubes, cook until soften, about 3-5 minutes (P1).

P1

2. At the last minute of cooking, add the spring beans into the pot in question, blanch for 30 seconds, then drain both of them well in a colander and remove to cold water to stop cooking (P2), then drain well and transfer to a bowl.

P2

3. In the meantime, cook the ground meat in a wok with enough water to cover (P3), add all the seasonings and cook until the water is nearly evaporated, drain well and set aside.

P3

4. Combine the pumpkin cubes and spring beans with proper quantity of salt, and sugar, let sit for a couple of minutes to absorb the flavors.

5. Just before serving, toss the pumpkin cubes and spring beans with a generous amount of the cooked meat, combine to mix well and serve (P4).

P4