THE CHINESE CUCURBITS - Growing Chinese Vegetables in Your Own Backyard - page 41

1. Combine shredded cooked pork with sliced cucumbers (peeled and seeded), thinly
sliced scallions, and julienned strips of boiled ham.
2. Sauté the vegetables for 3 minutes in oil. Add a bit of freshly grated ginger, a little
turmeric, and a hint of ground cloves. Add all other ingredients, and heat briefly.
3. Turn heat down low, and stir in a cup of yogurt. Reheat (but do not boil) and serve
immediately.
This should be a very meaty dish and is good with rice and greens. It's a great recipe
for leftovers. Use chicken, fish, or beef instead of the pork, and other vegetables can
be used.
Chinese Pumpkin
N AN G UA , N AM G UA
Cucurbita maxima , C. moschata
(color photo, page x)
The only problem you'll encounter in growing Chinese pumpkins is what to call them.
“Pumpkin” and “squash” are used interchangeably to describe these vegetables. In
the United States, “pumpkin” is almost never used to describe winter squashes, but
“squash” is sometimes used to describe pumpkins. You may also find these vegetables
called Oriental pumpkin, Oriental squash, Asian squash, or kabocha.