Potiron saute

Ingredients

2 wedges of pumpkin
a handful cashew nuts
50 g haricot coco
po lo gu seasoning
water

Method

1. Skinned pumpkin, and cut into cubes.

2. Slantly cut haricot coco into thick strips. Drain and set aside.

3. Saute ginger in pan, stirred in the pumpkin cubes for 2 minutes. Add in haricot coco strips and water. Let it simmer for about 5 minutes or till pumpkin is tender.

4. Toss in cashew nuts and add seasonings. Cook for another 1-2 minutes.

5. Off fire and serve immediately.


(Haricot vert or french beans can be replaced by haricot coco. And instead of cashew nuts, grilled unsalted peanuts can be used too.)