Golden Pumpkin Pork Stir-Fry
Golden, garlicky, and full of flavor — this pumpkin and pork stir-fry combines the natural sweetness of pie pumpkin with savory minced pork, soy, and scallions. A touch of Fresno chili adds gentle heat, making this dish warm, comforting, and irresistibly good over rice or noodles.
Equipment
- 1 wok
Ingredients
- 1 medium-sized pie pumpkin cut into 1-inch cubes
- 1 lb minced pork
- 4-5 scallion stalks diced (separate white and green parts)
- 4-5 garlic cloves minced
- 1 red chili pepper sliced
- 1 splash of white wine or rice wine
- 1 tablespoon soy sauce
- 1 teaspoon potato starch mixed with 1 tablespoon water
- Salt and pepper to taste
Instructions
Gather Ingredients
- Get everything ready before you start for a smooth cooking process.
Prepare the Pumpkin
- Use a pie pumpkin — it’s naturally sweet, creamy, and holds its shape perfectly when cooked. Cut the pumpkin in half and scoop out the seeds with a spoon.
- Slice it into thick wedges to make it easier to handle, then trim off the skin. Dice the flesh into even 1-inch cubes so they cook evenly and soak up flavor beautifully.
Sear the Pumpkin
- Heat a wok or large pan over medium-high heat and drizzle in one tablespoon of oil. Add the pumpkin cubes, season with a pinch of salt and pepper, and let them sit undisturbed for about 2–3 minutes on one side until they start to brown.
- Flip and cook for another 2–3 minutes, then continue flipping occasionally until the pumpkin is half softened and golden on the outside, about 6–8 minutes in total. Transfer the pumpkin to a plate and set aside.
Brown the Pork
- In the same wok, add a little more oil if needed. When the oil is hot, add the minced pork. Break it apart with a spatula and let it cook for 2–3 minutes to develop color.
- Season with salt and pepper, then flip and cook another 1–2 minutes until the pork turns golden and aromatic.
Build the Sauce
- Add the minced garlic and the white parts of the scallions, stirring just until fragrant, about 30 seconds.
- When the pork is mostly browned, pour in a splash of white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Add soy sauce for color and depth.
- In a small bowl, mix one teaspoon of potato starch with one tablespoon of water, then pour it into the wok while stirring constantly. Add a splash of water if needed until the sauce becomes glossy and slightly thickened.
Combine Everything
- Return the pumpkin to the wok and toss gently to coat each piece in the garlicky, savory sauce. Stir-fry for about 3 minutes, until the pumpkin is tender but not mushy.
- Add the sliced Fresno chili for gentle heat and color. If the sauce thickens too much, add a small splash of water to keep it silky and glossy.
Finish and Serve
- Sprinkle in the green tops of the scallions for freshness and color. Give everything one last stir — the sauce should look shiny, rich, and golden.
- Turn off the heat and transfer to your favorite serving plate. Serve hot with steamed rice or noodles — the sweet pumpkin, savory pork, and touch of chili make every bite cozy and full of flavor.
Video
Notes
- Use Pie Pumpkin: It’s sweeter and holds its texture better than large carving pumpkins.
- Even Cubes: Uniform pieces cook evenly and look great in the pan.
- Don’t Overcook: You want tender, not mushy — just golden and soft enough to pierce with a fork.
- A Little Heat Helps: A red chili or two adds brightness and contrast to the pumpkin’s sweetness.
- Deglaze Smart: That quick splash of white wine brings the sauce together with extra depth.
Nutrition
Calories: 380kcal
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