Stir-Fried Sesame Pumpkin

Cuisine, October 1981

30 minutes — 4 Servings

Ingredients

2	tablespoon	peanut oil
1⁄2	cup	scallions (finely chopped)
1	tablespoon	fresh gingerroot (pared & minced)
4	cup	pumpkin (pared & cut into 1/2-inch cubes)
1⁄2	cup	chicken stock (or broth)
2	tablespoon	dry sherry
1	teaspoon	sesame oil
1	tablespoon	toasted sesame seeds

Instructions

Heat oil in wok or large heavy skillet over high heat until haze forms. Add scallion and ginger; stir-fry until fragrant, 20 to 30 seconds. Add pumpkin; stir-fry until coated with the scallion, about 3 minutes. Add chicken stock and sherry; cover wok. Reduce heat to low; cook until pumpkin is crisp-tender, about 12 minutes.

Stir in sesame oil; transfer to warm serving dish; sprinkle with sesame seeds. Serve immediately.