Easy Chunky Sweet Chilli Pumpkin Stir-Fry

Submitted by melting pot

"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: 25mins
• Ingredients: 13
• 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.