Stir-fried Pumpkin With Scallions And Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | T | Soy, corn or olive oil |
| 1/2 | c | Finely chopped scallions |
| 1 | T | Grated peeled fresh |
| gingerroot | ||
| 1 | lb | Piece pumpkin, or hubbard or |
| butternut squash peeled | ||
| with a knife seeded and | ||
| cut into 1-inch cubes | ||
| about 2 cups | ||
| 1 | T | Honey |
| 1/2 | c | Chicken broth |
| 1 | T | Sesame seeds, toasted until |
| golden |
INSTRUCTIONS
In a heavy skillet heat oil over moderate heat until hot but not smoking and cook scallions and gingerroot, stirring, about 2 minutes, or until light golden. Stir in pumpkin or other squash and honey and saute over high heat, stirring occasionally, 2 minutes. Add broth, stirring to loosen any brown bits, and simmer, covered, 5 minutes, or until squash is tender but still retains its shape and texture. Sprinkle squash with sesame seeds. Yield: 2 servings Recipe by: Cooking Live Show #CL8994 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 384.7mg
Potassium: 999.6mg
Carbohydrates: 46.3g
Fiber: 5.6g
Sugar: 23.4g
Protein: 5.5g