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Thai Pumpkin Stir-Fry

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Asian (483)      Rice (247)      Pumpkin (119)      Thai (115)     
This Thai Pumpkin Stir-fry is a wonderfully spicy dish sure to heat up your mid week dinner. It is easy and fast to make but the flavours have depth and will leave you dreaming of Thailand. Enjoy for dinner then pack the leftovers for lunch. It tastes almost better the next day.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 4 servings

500g pumpkin
1 tbsp coconut sugar
1 broccoli head
1 chilli
1 red onion
2 medium zucchini, cut into batons
1 stalk lemongrass, trimmed
2cm piece fresh ginger
2 tablespoons kecap manis
1 tablespoon chilli sauce
1 tablespoon light soy sauce
1 cup water
1/2 cup fresh Thai basil leaves
1 cup corn
Steamed Rice to serve

Peal, seed and cube the pumpkin, place in a large pot and cover with water. Cook on a high heat until soft. Drain the pumpkin leaving about half a cup of water. Cover with the sugar.
Whilst the pumpkin is cooking make your sauce. Add the ginger, chilli, lemon grass, 1/2 cup of water, soy sauce, chilli sauce and kecap manis in a bowl. Leave to marinade.

Add to the pot with the pumpkin the sliced red onion and the sauce.

Once the onion is soft and tender add the corn, broccoli, zucchini and basil leaves. Stir-fry until fragrant and the greens have darkened.

Season with pepper. Toss to combine. Serve with rice and any other sides you wish.

I like this Recipe - 5
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