Easy Chunky Sweet Chilli Pumpkin Stir-Fry

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

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 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

• Sauce

• 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

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.