Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pumpkin is a member of the gourd family. Its flesh is fibrous and firm, and has an earthy, sometimes sweet, taste. It is used in Asian cooking in a number of ways, both savory and sweet. When buying pumpkin check that the skin is not pitted and that the stem is still intact. Rich in beta-carotene, pumpkins can help protect the body against heart disease. Ingredients:
8 garlic cloves, chopped |
120 g (4 1/4 oz) onions, halved and sliced into strips |
600 g (1 lb 5 oz) pumpkin, peeled and cubed |
2 1/2 tbsp soy sauce |
2 tbsp oyster sauce |
1 1/2 tbsp honey |
4 handfuls thai basil leaves, to garnish |
3 red chiles seeded and finely sliced, to garnish |
Directions:
1. In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice.
2. Per serving: 149.35 calories, 3.35 g protein, 34.25 g carbohydrates, .36 g total fat Nutritional analysis provided by Other
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