Ingredients
500 g (about 1 lb) pumpkin, 100 g (about 3.5 oz) sweet bell pepper.
Seasonings
Salt to taste.
Instructions
1. Wash the bell peppers, remove the stems and seeds, and cut into thick strips; wash the pumpkin, peel it, remove the pulp, and cut into thick strips; lightly salt the pumpkin strips for 2 minutes, rinse with water, drain well, and set aside.
2. Wash the wok, place over high heat, add oil and heat until it reaches 70% hot (just starting to smoke), then add the bell pepper strips and salt, stir-fry briefly, add the pumpkin strips and stir-fry a few times, pour in enough water to cover, bring to a boil, and cook until the pumpkin is just tender, skimming off any foam. This soup is deliciously savory with a smooth, silky texture.