10 to 15 foot-long pumpkin stems with leaves, shoots and tendrils
4 cloves of garlic, minced or finely sliced
half a small onion, finely diced
2 teaspoons of olive oil
1 green chili, sliced (optional)
1 to 2 teaspoons of light soy sauce
1/2 teaspoon of cornflour
1/4 cup of water or vegetable stock
Salt to taste
Thoroughly wash the pumpkin stems of dirt and grit.
Peel off and discard the furry layer of skin from only the thicker parts of the stem by breaking a little of the end off and pulling backwards.
Roughly chop the stems, leaves and tendrils
Heat a shallow pan and fry the onion and garlic in the olive oil on low heat until translucent. Do not allow them to brown.
Turn the burner heat to medium, add the chopped pumpkin stems and sliced chilies and stir to distribute heat evenly.
Add the soy sauce. You can also add a little water or vegetable stock to the pan if it becomes dry. Continue to stir.
Mix the cornflour with two tablespoons of water or vegetable stock.
When the leaves are slightly wilted and have changed to a slightly darker shade of green, add the cornflour mixture and cook for a further minute.