Heat 1 tablespoon oil in saucepan/wok over medium low heat. Add onion and cook for 3 minutes. Add butternut pumpkin and shredded black fungus and stir fry 2 minutes and then slowly add warm water and cover the lid and simmering for 5 to 8 minutes until butternut pumpkin and black fungus a bit tender but do not mash.
Add beef mince, capsicum, shoa hsing wine, sugar soy sauce and quick stir over medium heat for 2 minutes. Place on warm dish and serve with steamed rice.
Marinating the beef mince
For marinating beef mince, use satay and curry powder and a bit cornflour and soy sauce.