Directions:
- Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
- Heat the oil and garlic in a wok or a large saucepan on med-high.
- Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
- Meanwhile, prepare the sauce by mixing all ingredients together.
- Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
- Add the bok choy and stir fry for 1-2 minutes, again until tender.
- Add tomatoes and stir-fry for 1-3 minutes or until the tomatoes are cooked to your liking. Some people like them barely cooked, others like them soggy.
- If the pan has too much water, add 2 tablespoons of cornstarch to the sauce, before switching off the heat and quickly stirring in the sauce.
- For Vegetarian omit the Fish sauce and use the suggested soy sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.42 Kcal (730 kJ) | ||
| Calories from fat | 92.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 16% | |
|---|---|---|---|
| Sodium | 293.66mg | 12% | |
| Potassium | 829.67mg | 18% | |
| Total Carbs | 20.27g | 7% | |
| Sugars | 9.81g | 39% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 1.9mg | 11% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 59.39 Kcal (249 kJ) | ||
| Calories from fat | 31.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 16% | |
|---|---|---|---|
| Sodium | 99.99mg | 12% | |
| Potassium | 282.49mg | 18% | |
| Total Carbs | 6.9g | 7% | |
| Sugars | 3.34g | 39% | |
| Dietary Fiber | 1.56g | 18% | |
| Protein | 1.11g | 7% | |
| Vitamin C | 8.6mg | 42% | |
| Iron | 0.7mg | 11% | |
| Calcium | 19.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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