Chris's Beef Mince Pumpkin

    33 minutes

    This is more like Malaysian Chinese recipe I have created. I always used my garden vegies to cook, you can feel the vegies texture, crispy and of course freshness.


    New South Wales, Australia
    11 people made this

    Serves: 3 

    • 1 tablespoon canola oil
    • 1/2 brown onion
    • 1/2 butternut pumpkin, cubed
    • 50g shredded black fungus
    • 200g beef mince
    • 1 green capsicum
    • 1 tablespoon Shoa Hsing wine
    • 1 teaspoon brown sugar
    • 2 tablespoon Yamasa soy sauce
    • 1/2 cup warm water
    • 1 teaspoon satay powder
    • 1 teaspoon Curry powder
    • 1 fresh chilli for top dressing

    Preparation:10min  ›  Cook:18min  ›  Extra time:5min marinating  ›  Ready in:33min 

    1. 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.
    2. 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.

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    Reviews in English (1)


    very nice, have some sour cream with it, just tops it off, defenately have again.  -  06 Mar 2012