thank you for your quick reply. I posted a review on Cookbooker. And I’m curious to see your next posts..

Thank you so much for visiting Red Cook. I’m glad you enjoy my recipes.

This is classified as dry stir-fry because the technique used. It is based on classic stir-fry technique, where the pumpkin is cooked within the short period of time. It is also a dry stir-fry because there is no sauce resulted in the end, unlike the stir-fry mixed vegetable in the pumpkin bowl.

The crispy stir-fry I mentioned above is cooked at very high heat for just about 30 seconds. The pumpkin is cut into matchstick size and no dried shrimp is used. I plan to post this recipe soon.

I enjoy reading your blog and re-discovering many dishes from my childhood. I was astonished by this recipe as the pumpkin is actually cooked, not stir-fried, and yet you classify it as a dry stir-fry – why?

Also, you mentioned above that there is a way to stir-fry the pumpkin for a very short period – how would you do that precisely, would you add the pumpkin and omit the Shaoxing cooking wine and the liquid from the shrimps?

_ts, We regularly have this dish at home. One of my favorites actually.

Jacqueline, Yes, I like to use Kabocha pumpkins. They are sweeter and less fibrous.

Chou, Oyster stuffing is very “New England.” It is really delicious. We only use enough oyster to moisten and give just enough depth to the stuffing. It doesn’t taste like oyster at all. Everyone in our family LOVES this stuffing.

with leftover pie crust, I made pot pie.

funny how people are so sticky about tradition on this day, hm? I’ve got to post on the food…hope yours was great.

is that pumpkin like what we call Kabocha? love those.