Recipe - Stir-Fried Pumpkin With Scallions And Ginger

2 tablespoon Soy; corn, or olive oil
One half cup Finely chopped scallions
1 tablespoon Grated peeled fresh
gingerroot
1 pound Piece pumpkin; or hubbard or
butternut squash, peeled
with a knife, seeded, and
cut into 1inch cubes
(about 2 cups)
1 tablespoon Honey
One half cup Chicken broth
1 tablespoon Sesame seeds; toasted until
golden

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 MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997