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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
- 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
- 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.