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Pumpkin and Pork with Scallions


Pumpkin and Pork with Scallions
1/4 pork shoulder cut into one-eighth inch slices
2 Tablespoons oyster sauce
1 Tablespoon vegetable oil
1 clove garlic, peeled and minced
1 pound Kabocha squash (also known as Chinese pumpkin), cutting it into one-quarter inch slices
1 Tablespoon granulated sugar
1/2 teaspoon coarse salt
1 cup scallions, green part only, cut into half-inch pieces
1. Combine pork and oyster sauce and set aside for half hour or overnight.
2. Heat oil in a casserole or wok and stir-fry the pork mixture adding the garlic. Cook until the pork loses its raw appearance (about three minutes), then add the pumpkin, one and a half cups of water, and the sugar and salt. Mix well. Lower the heat and cook stirring gently and often until pumpkin is tender (about ten minutes).
3. Gently mix and adjust seasonings as needed yielding slightly salty taste with touch of natural sweetness. Then add scallions and cook about ten seconds until the turn bright green. Then serve.

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