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Pumpkin in Coconut Cream

Vegetables, also Vegetarian Foods

Pumpkin in Coconut Cream
1 small Asian or kobacha pumpkin, peeled and cut into one-inch cubes
1 cup taro root, peeled and cubed into one-inch cubes
10 medium-size wood ear fungi, soaked and chopped coarsely
1/2 cup roasted peanuts, their paper exterior shells removed and discarded
1 cup peeled silk squash, cut in one-inch cubes
1 cup stirred canned coconut cream
2 teaspoons sugar
1 teaspoon coarse salt
2 Tablespoons vegetable oil
2 Tablespoons coarsely chopped mint or coriander leaves
1. Put the pumpkin and the taro root cubes in two cups of cold water in a medium-size pot. Bring this to the boil, reduce the heat, and simmer for ten minutes.
2. Next, add the fungi, peanuts, silk squash, and the coconut cream, also the sugar and the salt, and simmer for five minutes more.
3. Now bring this to the boil for three minutes, then drain, and discard the liquid.
4. Heat a wok or fry pan, add the oil, and when hot, add the drained vegetables, and stir-fry for three minutes. Put everything cooked into a serving bowl, sprinkle the mint or coriander leaves on top, and serve.

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