Orange and ginger braised pumpkin

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How to make Orange and ginger braised pumpkin

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 2 teaspoons vegetable oil
  • 4cm piece fresh ginger, finely grated
  • 1/4 cup orange juice
  • 1/4 cup shao hsing (Chinese rice wine)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 700g Kent pumpkin, cut into 4 wedges
  • Thinly sliced green onion, to serve
  • Fresh coriander sprigs, to serve
  • Orange zest, to serve

Method

  • Step 1 Heat oil in a large, deep frying pan over medium-high heat. Add ginger. Cook, stirring, for 1 minute or until fragrant. Add orange juice, shao hsing, soy sauce, sugar and 1 tablespoon water. Bring to the boil.
  • Step 2 Add pumpkin wedges to the pan. Reduce heat to medium-low. Cover. Cook, turning halfway, for 15 minutes or until pumpkin is tender and sauce becomes thick and sticky. Season with pepper. Sprinkle with green onion, coriander and zest. Serve.

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