Stir-Fried Pumpkin with Black Beans and Ginger
Serves 4–6 as part of a shared meal

500 g (1 lb) pumpkin, peeled, quartered and de-seeded
2 tablespoons peanut oil
5 cm (2 in) piece ginger, finely chopped
1 tablespoon salted black beans
¼ cup shao hsing wine
2 teaspoons brown sugar
¼ cup water
1 tablespoon brown rice vinegar
1 tablespoon light soy sauce
1 teaspoon sesame oil

Cut pumpkin into slices about 7 cm (2¾ in) long and 5 mm (¼ in) thick. Heat peanut oil in a hot wok until surface seems to shimmer slightly, then add pumpkin and ginger and stir-fry for about 2 minutes or until pumpkin is lightly browned.

Add black beans and stir-fry for 1 minute. Add shao hsing wine and sugar and stir-fry for 1 minute. Pour in water and stir-fry for 2 minutes. Add remaining ingredients and stir-fry for a further 2 minutes. Serve immediately.