Oriental Pumpkin Stir Fry
- Ready In:
- 750 g pumpkin
- 125 ml chicken stock
- 2 -3 garlic cloves, minced
- 2 slices gingerroot, minced
- 2 stalks green onions, chopped
- 1 tablespoon sugar
- 1 tablespoon apricot preserves
- 2 tablespoons fish sauce
- 1 tablespoon canola oil
- 1 pinch pepper
- Peel pumpkin, remove seeds, wash and cube.
- Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
- Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
- Add in chicken stock and fish sauce, bring to a boil.
- Then reduce heat and let it simmer for about 15 minutes.
- The pumpkin will be a little mushy at this point.
- Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).
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RECIPE SUBMITTED BY
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much. I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.