Easy Chunky Sweet Chilli Pumpkin Stir-Fry

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Total Time
25mins
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

Ingredients Nutrition

Directions

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