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Orange and ginger braised pumpkin
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tender orange-ginger pumpkin wedges, perfect with chicken or fish.
Ingredients:
  • 9.20 gm vegetable oil
  • 4cm piece fresh ginger, finely grated
  • 65.63 gm orange juice
  • 62.50 ml shao hsing (Chinese rice wine)
  • 21.00 gm soy sauce
  • 700g Kent pumpkin, cut into 4 wedges
  • Thinly sliced green onion, to serve
  • Fresh coriander sprigs, to serve
  • Orange zest, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add ginger and cook, stirring, for 1 minute until fragrant. Pour in orange juice, shao hsing, soy sauce, sugar, and 1 tablespoon of water. Bring the mixture to a boil.
  • Place the pumpkin wedges in the pan, then reduce the heat to medium-low and cover. Cook for 15 minutes, turning halfway, until the pumpkin is tender and the sauce thickens. Season with pepper, then garnish with green onion, coriander, and zest before serving.

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