A simple and delicious savory pumpkin dish flavoured with soy sauce, sesame seeds and spring onion.
You can use steamed or slow-cooked pumpkin for this dish. I always put the pumpkin in the slow cooker in the morning. By the time I need to make the dinner, it’s cooked, cool and ready for the dinning table in just a few minutes. It’s very easy to peel the skin of cooked pumpkin; I can’t imagine myself wielding a Chinese kitchen knife at a rough and tough looking raw pumpkin!
- 1kg pumpkin
- 1 spring onion finely sliced
- 1½ tbsp oil
- 1 tsp sesame seeds
- ½ to 1 tbsp soy sauce
Wash, steam or slow-cook the pumpkin until it’s soft enough to cut easily but not falling apart. Let it cool to touch and peel. Cut the pumpkin into 2.5 cm cubes.
Heat the oil on medium heat, saute sesame and ½ of spring onion until fragrant, about 8 seconds. Add pumpkin, stir to coat with oil, about 10 seconds. Add soy sauce, slowly stir for another minute or until the pumpkin is soft. Add the remaining spring onion, remove from heat and serve.
Reduce the amount of soy sauce if it is going to be served with another salted dish. If the pumpkin is slightly under-cooked before glazing, just cook for a few more minutes after adding soy sauce. Add 1 tbsp of water if the wok gets too dry; cover the wok until the pumpkin is soft. Stir occasionally.