1 whole pumpkin(approx. 900g)

1 tbsp minced garlic

1/2 tbsp grated ginger

1 tbsp fermented soy bean paste

2 tbsps fermented soy bean(whole pc and rinsed)

1 tbsp shaoxing wine

2 tbsps light soy sauce

1 tbsp scallion(chopped, optional)

Stuffed pumpkin with garlic and fermented soy bean. [Photo/Grace Choy]

Seasonings

2 tbsps light soy sauce

2 tbsps oyster sauce

2 tsps light brown sugar

1 tsp salt

200ml hot water

Instructions

1. Rinse the pumpkin, cut and reserve a cap of 5 to 6 cm in diameter from top, remove the seeds.

2. Carve out the meat from inside the pumpkin with a paring knife and spoon. Cut the meat into bite size cubes and set aside.

3. Heat up cooking oil in a wok on high heat and saute the minced garlic, grated ginger and soy bean paste for 1 min.

4. Then add the pumpkin meat. Pour shaoxing wine and add the seasonings. Stir briefly for another 1 min.

5. Add 100ml of hot water. Cook uncovered for 5 mins, stirring intermittently.

6. After 5 mins, add the remaining hot water and fermented soy bean and stir well. Uncovered to cook for another 6-8 mins.

7. Finally transfer the pumpkin meat into the pumpkin bowl and serve. Enjoy!