Tuesday, July 17, 2012

Spicy Basil Pumpkin Stir Fry


sliced pumpkin (1/2 inch)

cubed pumpkin (1/2x1/2 inch)

finished product:
Pumpkin with Chiles and Basil Stir Fry served over rice

1 lb 14 oz-2 lbs pumpkin with skin
4 cloves garlic (minced)
1 teaspoon ginger (minced)
1 small onion or 1/2 large onion (chopped)
1 teaspoon salt
2 Tablespoons soy sauce or gluten free soy sauce
1 cup water
2-4 Chilies (of your choice)
1/4 cup basil (chopped)

First skin the pumpkin, then cut the pumpkin into 1/2 inch slice, and cut again 1/2 inch sliced to make into cubes.

Heat up a large wok or saute pan on high, add in 2 Tablespoons of oil. When the pan is hot add in the garlic, ginger, onion and salt, saute for about 1 minute, then add in the pumpkin. Saute everything for 2-3 minutes, then add in the soy sauce, Wanjashan Vegetarian Oyster Sauce, 1 cup water and chilies. Stir everything together and allow it to come to a boil, cook on high for 5-7 minutes stirring occasionally. 

The pumpkin should be done when it turns a deep orange color and it looks a bit translucent. Check with a fork for desired tenderness. When the pumpkin is done, turn off the heat and fold in the basil and serve over rice.

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