Braised Pumpkin with Shiitake Mushrooms (冬菇燜南瓜)
If there's one dish that's a perfect medley of comfort, nutrition, and earthy flavors, it's 冬菇燜南瓜, or Braised Pumpkin with Shiitake Mushrooms. This warm and inviting recipe brings together the natural sweetness of pumpkin with the deep umami notes of shiitake mushrooms. It's not just a flavor bomb but also packed with nutrients!
Ingredients
- 1 medium-sized pumpkin peeled and cut into chunks
- 6-8 dried shiitake mushrooms rehydrated and sliced
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1/2 cup vegetable broth or water
- Salt and pepper to taste
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
Prepare the Ingredients:
- Rehydrate the dried shiitake mushrooms in warm water for about 30 minutes. Once rehydrated, slice them.
- Peel and chop the pumpkin into bite-sized chunks.
Prepare the Sauce:
- In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
Cook the Garlic:
- Heat a wok or large skillet over medium heat. Add the vegetable oil and minced garlic.
- Stir-fry the garlic until it's fragrant but not browned.
Add the Mushrooms:
- Toss in the rehydrated and sliced shiitake mushrooms. Stir-fry for about 2 minutes.
Add the Pumpkin:
- Add the pumpkin chunks to the wok. Stir well to combine with the mushrooms and garlic.
Add Liquid:
- Pour in the vegetable broth or water. Cover the wok and let it simmer for about 10-15 minutes, or until the pumpkin is tender.
Add the Sauce:
- Uncover the wok and pour in the sauce mixture. Stir well to ensure all the ingredients are well-coated.
Simmer:
- Continue to simmer the mixture for another 5 minutes to let the flavors meld together. If the mixture is too dry, you can add a little more broth or water.
Season and Serve:
- Taste and adjust the seasoning with salt and pepper if needed.
- Once everything is well-cooked and flavorful, transfer to a serving dish.
