Sauteed Japanese Pumpkin (Kabocha) and Bitter Melon

How time flies and I have been back to work for more than a month now. The transition was challenging at first but now, both my son and I have adjusted well. 

I happened to make this stir fry when I found a left-over Japanese pumpkin (Kabocha) in my fridge. Out of all pumpkins/squashes, this is probably the best one! It is sweet, buttery and simply best when roasted. 

I bought this buttery pumpkin to create a "mock" macaroni and cheese for my 1 year old son. My son is suffering from eczema and has various food sensitivities/allergies. Prior to knowing his allergies, he liked macaroni and cheese. Unfortunately, dairy is no longer part of his diet so I stumbled across a website sharing recipe for a "mock" macaroni and cheese using this pumpkin. As you are aware of, one year old's appetite is not as much as ours. I have more than 3/4 pumpkin left in the fridge and was thinking to make curry. But then, I found Chinese bitter melons in the fridge. Long story short, I came with an idea to stir fry these 2 vegetables, what a contrast in colour and flavour. One is better while another is sweet. They complement each other, trust me. I think this is an excellent dish for someone who does not or has not tried bitter melon. The sweetness from pumpkin reduces the bitterness from the melon. 

For a vegetarian option, you can omit the dried shrimps and substitute oyster sauce with a "vegetarian" version.

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 4 cups bite-sized Japanese pumpkin (Kabocha)
• 2 medium size bitter melons
• 4 tbsp dried shrimps, soaked for 10 minutes and rinsed
• 2 tbsp cooking oil
• 2 garlic cloves, minced
• 2 slices ginger
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 1/2 cups water
• 3 dried chili

METHOD: 

1. Cut bitter melons into half lengthwise. Scoop out the seeds and soft white parts with a spoon. Cut into bite sizes and rinse
2. In a pan, heat up cooking oil and fry minced garlic, ginger slices and dried shrimps till golden brown
3.  Add in bitter melon and pumpkin. Stir for a minute
4. Stir in the rest of the ingredients, cover and cook till boil
5. Lower the heat and simmer for 20 minutes