Simmered Pumpkin & Minced Meat
This is a Chinese-style quick simmered pumpkin & minced meat which takes under 30 minutes to make. This dish is savoury and goes very well with rice.
- Simmered Japanese Pumpkin (Kabocha) Recipe
- Pumpkin & Pork Rice Vermicelli Recipe
- Pumpkin Rice (Rice Cooker) Recipe
I used large chunks of pumpkin as they withstand simmering better without breaking up. If you cut them to smaller pieces or slices, you will have to adjust the cooking time accordingly.
Marinade mince meat (either chicken or pork) in seasonings for 15 minutes. I’m using minced pork in this tutorial.
Heat oil in wok, cook onions on medium low heat until they start to soften.
Then add the marinated minced meat.
When the mince meat is halfway opaque, add mince garlic and chilli.
Stir fry until the mince is no longer opaque.
Then add pumpkin chunks, water and seasonings.
Simmer until it is easy to insert a fork into the pumpkin flesh. It took me about 6 minutes. Halfway through, open up the lid to stir so that the pumpkin pieces are evenly coated in the sauce. Don’t overcook the pumpkin as it will result in them becoming mushy and disintegrating easily when touched. If you cut your pumpkin to smaller pieces, you have to adjust the simmering time accordingly.
Thicken the sauce to desired consistency with cornstarch slurry (Note: I didn’t use all of that slurry).
Garnish with spring onions and serve. This dish is so good with rice!