| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | sl | Thick bacon; diced |
| 2 | c | Fresh; peeled and sliced (1/4-inch pieces) pumpkin |
| 1 | md | 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 | ts | 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.
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