Braised Pork With Pumpkin

350 g/12 oz lean pork
4 tablespoons soy sauce
3 tablespoons dry sherry
450 g/1 lb pumpkin
4 spring onions
2 tablespoons polyunsaturated vegetable oil
1 x 2.5 cm/1 inch piece root ginger, peeled and
shredded
2 cloves garlic, peeled and sliced
Garnish:
carrot flowers, made by making V-shaped cuts
along the length of a trimmed carrot and then
cutting into slices
spring onion slices
coriander leaves

Cut the pork into 1 cm/1/2 inch slices. Put the soy sauce and sherry in a bowl and add the pork. Mix well and leave to marinate for 20 minutes.

Cut the pumpkin into 2.5 cm/1 inch cubes. Slice each spring onion into 3 pieces. Heat the oil in a wok or frying pan, add the pumpkin and fry

quickly until browned. Add the spring onions, ginger and garlic and cook for 1 minute. Add the pork and marinade and cook for 12 to 15 minutes, until the pork and pumpkin are tender.

Spoon the mixture on to a warmed serving dish, garnish with carrot flowers, spring onion slices and coriander. Serve immediately. SERVES 4 to 6