Pumpkin and Broccoli Stir-Fry

Pumpkin and Broccoli Stir-Fry

Funnily, I make my meals with colour in mind. I don't mean that I use colouring. If I'm cooking soy sauce chicken, I add chili for that bit of red to pull the dish out of a single colour state. And then I say, "Voila!" and put on that proud grin because I made dinner sOooOooo exciting.

This is one of my favourite pumpkin dishes. Probably doesn't make any sense but I love the energy I get from looking at it. I feel like bursting into song .."The hills are alive...with the sound of musiccc..." ..all that orange around the greens. I tossed in some black fungus to give it more oomph, not tastewise but look-wise.

The orange sauce is saltish, pumpkin sweet.

What do you think?Too sunny?

This is the recipe.

Ingredients:
- 1 clove garlic (chopped)
- 1 ½ cup pumpkin pieces (in cubes)
- 2 cups broccoli florets
- 3 baby carrots (sliced into strips)
- 10 pcs small dried black fungus (rehydrated in water - 30 mins)
- ½ to 1 tsp tapioca flour (diluted in 2 tbsp water)
- Salt and pepper to taste
- Water
- Cooking oil

How-to:
1) Heat oil in pan. Fry garlic until lightly browned.

2) Add pumpkin and carrots. Season with a pinch of salt and fry it a bit. Add one cup water or more, and cook until tender.

3) Then, add the broccoli and black fungus. Stir and smash the pumpkin pieces with the spatula. Add a bit of water if it's too dry to give it some sauce.

4) Taste, add a dash of pepper and season with more salt, if necessary.

5) Once the broccoli is cooked, stir in the tapioca flour to thicken the sauce.

6) Serve with rice.

Add broccoli, smash pumpkin.

Almost done. Thicken with corn flour or tapioca flour.

Stir-Fried Pumpkin and Broccoli!

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