Pumpkin Rice 南瓜飯

Ingredients
4 bowls cooked rice
300g pumpkin, cut into 1-inch cubes
200g minced pork, marinated with soy sauce and corn flour
4 large dried mushrooms, pre-soaked and cut into strips (retain water)
20g dried shrimps, pre-soaked and coarsely chopped

5 cloves garlic, finely chopped

2 tbsp soy sauce

Water

Salt to taste

3 tbsp oil

Method

Heat oil in a pan and saute garlic till fragrant. Add mushrooms and minced pork, stir-fry for 3 minutes till the pork is slightly cooked. Remove and set aside.

Heat oil in the pan again, saute dried shrimps and garlic till fragrant. Add and stir-fry the pumpkin cubes for about 3 minutes before adding water (used to soak mushrooms). The water should slightly cover the pumpkin. Cover with lid and simmer the pumpkin over low heat for 10-15 minutes. The pumpkin should be a little soft now but not mushy. Add salt to taste.

Stir in rice, mushrooms, pork and soy sauce, gently mix them. Cover with lid and let the rice braised for 3-5 minutes, allowing the rice to absorb the liquid and flavour.

Dish and serve hot.