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    You are in: Home / Recipes / Easy Chunky Sweet Chilli Pumpkin Stir-Fry Recipe
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    Easy Chunky Sweet Chilli Pumpkin Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    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

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    Units: US | Metric



    1. 1
      Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
    2. 2
      Heat the oil and garlic in a wok or a large saucepan on med-high.
    3. 3
      Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
    4. 4
      Meanwhile, prepare the sauce by mixing all ingredients together.
    5. 5
      Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
    6. 6
      Add the bok choy and stir fry for 1-2 minutes, again until tender.
    7. 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. 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. 9
      For Vegetarian omit the Fish sauce and use the suggested soy sauce.

    Ratings & Reviews:


    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

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