Steps

1. Place the pumpkin in a microwave-safe dish, cover with plastic wrap, and heat on 600W for 2 minutes.
   🕒 00:02
2. While the heated pumpkin is still warm, cut it in half, then cut each half into three vertical pieces to create bite-sized portions.
   🕒 00:15
3. Wash the green beans, pat them dry thoroughly, trim the ends, and cut them in half.
   🕒 00:24
4. In a bowl, combine the soy sauce, chicken stock powder, sugar, grated ginger, and grated garlic. Mix well.
   🕒 00:39
5. Add the cut pumpkin and green beans to the bowl with the seasoning mixture. Toss to coat evenly and let it sit for 15 minutes to allow the flavors to meld.
   🕒 00:48
6. After 15 minutes, lightly drain off any excess liquid from the pumpkin and green beans. Coat each piece evenly with potato starch.
   🕒 01:03
7. Heat the frying oil to 160-170℃ (320-340℉). Fry the pumpkin and green beans. Place the pumpkin cut-side down to fry.
   🕒 01:10
8. After 1-2 minutes, flip the pumpkin pieces.
   🕒 01:27
9. Once the green beans are crispy, remove them from the oil.
   🕒 01:30
10. Approximately 7 minutes after starting to fry the pumpkin, insert a skewer into a piece. If it goes through smoothly, it is cooked through.
    🕒 01:32
11. Once cooked, remove the pumpkin from the oil. The surface will be very crispy!
    🕒 01:40