We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Pumpkin With Pork

January 30, 2023

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