Total Time
33mins
Prep 5 mins
Cook 28 mins

Great food for fall with freshly picked pumpkins.

Ingredients Nutrition

Directions

  1. Peel pumpkin, remove seeds, wash and cube.
  2. Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
  3. Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
  4. Add in chicken stock and fish sauce, bring to a boil.
  5. Then reduce heat and let it simmer for about 15 minutes.
  6. The pumpkin will be a little mushy at this point.
  7. Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).
Most Helpful

This is really good!! However I added chicken and I also used more chicken stock, then added cornflour to thicken it - so it was less like a stir-fry and more like a casserole? I also zapped the pumpkin in the microwave first otherwise I don't think it would soften! BUT VERY, VERY TASTY!!

Manon Barwick September 03, 2008

This is good for fall: warming and filling. The sauce turns a rich, shiny mahogany color and clings to the pumpkin (I used kabocha squash). The closest thing I've made to this was a northern Vietnamese shrimp dish; this is a similar concept with squash instead of meat, and it worked well.

Nose January 29, 2005