I love pumpkin and have been looking for ways to incorporate it into more meals. I first tried this dish at a Sichuan Chinese restaurant and thought it was quite a tasty and unexpected way of having pumpkin. So I recreated it at home and came up with this recipe. It's pretty easy and great served with rice and a plate of greens. Chicken or beef can also easily be substituted for the pork.
1/2 lb. boneless lean pork
2 cloves garlic finely minced
2 tbsp. light soy sauce
2 tbsp. dark soy sauce
1 tbsp. soy paste (this adds a touch of sweetness)
1 tbsp. Chinese Michiu rice wine or Shaoxing cooking wine
2 tbs. oil
1. Cut pork into thin 1" strips.
2. Mix the soy sauces, soy paste and wine.
3. Add 2 tbsp. of the mixture along with a sprinkle of white pepper and corn starch to pork and coat thoroughly.
4. Let sit for about an hour to marinate.
5. Peel pumpkin, remove seed and cut into 1" narrow strips.
6. Heat 1 tbsp. oil in a wok or frying pan.
7. Add pork and stir fry until evenly browned and remove.
8. Heat pan with another 1bsp. of oil and add minced garlic.
9. As garlic cooks, put in the pumpkin and stir.
10. Pour in remaining sauce and stir well while cooking.
11. Keep cooking until pumpkin becomes tender.
12. Return pork to pan.
13. Toss together and serve.