melting pot's Note:
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
My Private Note
Units: US | Metric
- 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
- 1Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
- 2Heat the oil and garlic in a wok or a large saucepan on med-high.
- 3Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
- 4Meanwhile, prepare the sauce by mixing all ingredients together.
- 5Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
- 6Add the bok choy and stir fry for 1-2 minutes, again until tender.
- 7Add 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.
- 8If 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.
- 9For Vegetarian omit the Fish sauce and use the suggested soy sauce.
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Nutritional Facts for Easy Chunky Sweet Chilli Pumpkin Stir-Fry
Serving Size: 1 (482 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 362.8
- Calories from Fat 199
- Total Fat 22.1 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 404.3 mg
- Total Carbohydrate 39.2 g
- Dietary Fiber 9.9 g
- Sugars 14.5 g
- Protein 11.6 g
The following items or measurements are not included:
sweet chili sauce