Easy Chunky Sweet Chilli Pumpkin Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This could even possibly come under the cuisine of modern Asian with its subtle blending of flavours...and it's great, you can eat it cold as a salad which is how I first tried it. Note: sizes are approximate, you don't have to be specific at all. Adjust to suit your own taste Ingredients:
3 tablespoons oil |
4 tablespoons water |
500 -750 g pumpkin (a small or medium sized one) |
100 -250 g eggplants |
1 bunch bok choy |
3 tomatoes |
4 garlic cloves, finely chopped |
4 tablespoons sweet chili sauce |
2 teaspoons grated ginger |
1/2 teaspoon fish sauce or 1/2 teaspoon soy sauce |
1 teaspoon dried parsley |
1 teaspoon dried oregano |
salt and pepper |
Directions:
1. Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
2. Heat the oil and garlic in a wok or a large saucepan on med-high.
3. Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
4. Meanwhile, prepare the sauce by mixing all ingredients together.
5. Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
6. Add the bok choy and stir fry for 1-2 minutes, again until tender.
7. 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.
8. 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.
9. For Vegetarian omit the Fish sauce and use the suggested soy sauce.
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