Colorful Tender Pumpkin Stir-fry

This is what happens when you end up harvesting a young pumpkin. In life there are times when we totally do insane things which in turn end up being masterpieces. I keep saying I have had my fair share of failed recipes in the kitchen. But see, the thing with failure is that it pushes—forces even— you to keep trying till you get a better outcome. I believe failure is necessary for success. But words are easier said than done. Having to create and develop recipes in the past couple of years has taught me to take failure as a part of the natural human process because without failure, we really would not know what success is. Now this pumpkin stir fry first fell into my category of failed recipes but over time with constant trying and recreation, it is what it is now. Because now I realize, similar to this amazing stir fry, harvesting a baby tender pumpkin is not a waste after all.

What you will need:

1 C. Young tender pumpkin, thinly sliced

1 C. Carrots, julienned

1/2 C. Green pepper, julienned

1/2 C. Green beans, julienned

1 Large onion, thinly sliced

2 Garlic cloves finely chopped

1/2 Tsp. Ginger, finely chopped

1 Tbsp. Dark Soy sauce diluted with 2 Tbsp. water

Black pepper

A pinch of sugar

Salt

Oil

Method

Place a pan on high heat. Add oil. Add the pinch of sugar and let it melt and turn slightly brown(but not burnt). Add garlic and ginger. Let it brown a little and then add the pumpkin. Keep stirring. After 3 minutes, add the green beans and keep stirring. Add the onions and carrots. Next add the green pepper. Keep stirring so they don’t burn since the heat is high. Pour in the soy sauce little by little while continuing to stir till the vegetables are slightly tender but still with a bite. Sprinkle salt and pepper and give one last stir before removing from fire. Serve hot.