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Prep 10 mins
Cook 15 mins
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.