Sweet Chili Pumpkin and Spinach Salad

Ingredients: (serves 3)
450g Pumpkin (Skinned and roughly chopped)
1 bundle English Spinach (about 6 bunch, rinsed and finely chopped)
15g Anchovy (fried pre-use)
3 tbsp Sweet Chili
2 tbsp Light Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Salt
2 tbsp Vegetable Oil
2 cloves Garlic (finely chopped)
2 slice Ginger (finely chopped)
2 cup water

Method:
1. Heat oil in a wok, stir fry ginger and garlic until aromatic. Add in pumpkin cutlets, stir fry for 2 minutes, add 1 cup water to cover pumpkin pieces, close lid and leave to braise for about 5 minutes.
2. Remove lid, add salt, pepper and 2tbsp sweet chili sauce, mix well, Stir in chopped spinach, stir well, add light soy sauce and another cup of water, cover with lid again and braise over low heat for 5 minutes.
3. Remove lid, turn to high heat, bring to boil. Done. Top with fried anchovies and remaining sweet chili sauce, mix well before eating.