Stirfry Pumpkin With Pork

Chinese stir fry recipes are usually quick to prepare and hassle free. The most important thing is that the meat and vegetables must be cleaned and cut first prior to heating up the wok. And, if possible, for a better taste serve the dish immediately once scooped out from the wok.


  • 300 g pork; cut into 1 1/2 inch length
  • 1 tsp cornflour
  • 1/2 small pumpkin; peeled and cubed
  • 1 tbsp Worcestershire Sauce
  • 2 cloves garlic; minced
  • 1 tsp Soy Sauce
  • 1 tsp sesame oil
  • Pepper; as desired
  • Cooking Oil


Marinade pork meat with Worcestershire sauce for 20 minutes. Then coat lightly with cornflour.

Heat oil in wok. Stir fry minced garlic until fragrant. Add pork meat first with  the soy sauce, sesame oil and pepper.

Stir fry until meat is cooked. Scoop up meat and set aside first.

Now add pumpkin cubes. Add 1/2 bowl of water and cook until pumpkins are soft enough. Add in cooked pork meat and stirfry again for 5 to 10 minutes over medium heat.

Turn off heat. Dish out and serve with warm rice.

This Stirfry Pumpkin With Pork dish makes for 2 persons. You may adjust accordingly to your needs.


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