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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Chinese Vegetable 4 Servings

INGREDIENTS

1 Thick bacon, diced
2 c Fresh, peeled and sliced
1/4-inch pieces pumpkin
1 Yellow onion, peeled
sliced
1/2 c Chicken soup stock, see
recipe or canned chicken
broth
1 lb Lean pork butt or shoulder
cut into 1/8-inch strips
1/2 t Ground cumin
Salt & pepper to taste

INSTRUCTIONS

I would have trouble tracing this dish to the colonists, but it's a
dish that I enjoy ... and I think they would have enjoyed it as well.
In a frying pan or wok, saut the bacon until it is transparent. Add
the pumpkin slices and onions. Stir around in the rendered bacon fat.
Add the broth. Cover and cook over medium heat until the pumpkin is
tender, about 15 minutes. Remove the vegetables from the pan.  Reheat
the pan and saut the pork until done, about 5 minutes. Add the
vegetables to the pan and toss with the cumin, salt, and pepper.  Cover
for just a moment so that the flavors may develop.  This dish should be
treated as part of a kind of Chinese menu. Plan  several other
vegetable dishes and add a bit of rice. Tom Jefferson  would approve!
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 419
Calories From Fat: 207
Total Fat: 22.4g
Cholesterol: 110.9mg
Sodium: 1793.1mg
Potassium: 1068.8mg
Carbohydrates: 12.7g
Fiber: 3.6g
Sugar: 5.7g
Protein: 39.9g


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