Sunday, March 6, 2016

Stir-Fried Pumpkin with Black Beans and Ginger

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here


Cookbook Countdown #3 : Recipe No. 2 - Stir-Fried Pumpkin with Black Beans and Ginger
from my selected cookbook for this month, My China by Kylie Kwong

We love pumpkin. I would usually stir-fried it with garlic and sometimes I would add in dried prawns as well. It is one of my daughter's favourite dish. When I saw this pumpkin recipe in Kylie Kwong's book, I just got to give it a try. Her recipe uses black beans, Shao Hsing wine and ginger, with some rice vinegar. 

This is a simple dish to cook. I have however cooked it longer than indicated in the recipe, as we love our pumpkin to be very soft and almost mushy! As for the seasoning, I have added a little more of the sugar and light soy sauce, according to taste. And some extra tablespoons of water, just so it will not dry out as I have simmered it for an extra few minutes.

This is quite a nice dish to eat as part of a dinner meal with a bowl of rice and some other dishes.

Stir-Fried Pumpkin with Black Beans and Ginger
(My China by Kylie Kwong)
Serves 4-6 as part of a shared meal
500 gm (1 lb) pumpkin, peeled, quartered and de-seeded
2 tablespoons peanut oil
5 cm (2 in) piece ginger, finely chopped
1 tablespoon salted black beans
1/4 cup Shao Hsing wine
2 teaspoons brown sugar
1/4 cup water
1 tablespoon brown rice vinegar
1 tablespoon light soy sauce
1 teaspoon sesame oil

Cut pumpkin into slices about 7 cm (2-3/4 in) long and 5 mm (1/4 in) thick. Heat peanut oil in a hot wok until surface seems to shimmer slightly, then add pumpkin and ginger and stir-fry for about 2 minutes or until pumpkin is lightly browned.
Add black beans and stir-fry for 1 minute. Add Shao Hsing wine and sugar and stir-fry for 1 minute. Pour in water and stir-fry for 2 minutes. Add remaining ingredients and stir-fry for a further 2 minutes. Serve immediately.

I'm linking this post with Cookbook Countdown hosted by 


  1. Joyce, this pumpkin with black beans looks so yummy! I never would have thought of cooking pumpkins with black beans. Can't wait to try it!

  2. haven't had like this combination looks wonderful

  3. Hi Joyce, this pumpkin dish is healthy and would be lovely with porridge. Like it with black beans, add some small chillies for additional kick.

  4. Pumpkin with black beans sound good! Both ingredients I have in the fridge!