Best Oriental Pumpkin Stir Fry Recipes

ORIENTAL PUMPKIN STIR FRY

Steps:

• Peel pumpkin, remove seeds, wash and cube.
• Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
• Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
• Add in chicken stock and fish sauce, bring to a boil.
• Then reduce heat and let it simmer for about 15 minutes.
• The pumpkin will be a little mushy at this point.
• Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).

STIR-FRIED PUMPKIN WITH CHILES AND BASIL (FAKTHONG PAD BAI HORAPA)

Steps:

• 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.

FRIED PUMPKIN

Steps:

• Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
• Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
• Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

Steps:

• Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.
• Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
• Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
• Transfer the meat to a plate.
• Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
• Add the capsicum strips during the pumpkins last minute of stir-frying.
• Remove the vegetables to the plate with the chicken.
• Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.
• Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.
• Stir for 1 minute, or until well coated with the syrup and heated through.
• Sir in the coriander and serve immediately over steamed rice.