Here is my headliner for this Autumn season. I made it the first time last year, but this year I managed to take some pics and write it down, adding also a vegan version, because why not having best of both worlds.
I am more than thrilled to share it, as it already has gained some pretty thrilled audience and some asked for it to be published and accessible at any time. So, here it is!
INGREDIENTS:
- plain congee from [this] recipe
- 400-500 g pumpkin, cut in cubes (2 cm)
- 1/2 tsp five-spice powder
- 1-2 tbsp oil, for frying
- chili oil
- green onions
- peanuts from [this] recipe
- light soy sauce
- sesame oil
FOR MEATY VERSION:
- 200 g minced pork
- 1/2 tsp ground Sichuan peppercorns
- 1 tbsp oil, for frying
01 Prepare the plain congee.
02 Heat 1-2 tbsp oil in a frying pan over medium heat. Add pumpkin and five spice then fry until golden. Add approx. 1/2 cup water, cover and cook until soft. Remove the lid and fry until water evaporates completely. Transfer to a bowl and set aside. Here you can add some salt to taste.
03 If you go for the meaty version, on the same frying pan, heat remaining 1 tbsp oil, add mined pork and Sichuan peppercorns, then fry until golden brown. Transfer to a bowl and set aside.
04 Top a bowl of congee with prepared pumpkin, meat (if using), sprinkle with peanuts, drizzle with soy sauce, sesame oil (optional) and chili oil. Garnish with spring onions and enjoy.
This is really my number one congee during early Autumn. It is cozy, like a blanket for a belly!
