Stir Fried Pumpkin Food

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STIR-FRIED PUMPKIN WITH CHILES AND BASIL (FAKTHONG PAD BAI HORAPA)



Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa) image

Provided by Paisarn Cheewinsiriwat

Categories     Wok     Garlic     Side     Stir-Fry     Vegetarian     Quick & Easy     Dinner     Basil     Pumpkin     Healthy     Soy Sauce     Chile Pepper     Fat Free     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 9

8 garlic cloves, chopped
120 g (4 1/4 oz) onions, halved and sliced into strips
100 ml (3 1/2 fl oz/3/8 cup) Vegetable Stock
600 g (1 lb 5 oz) pumpkin, peeled and cubed
2 1/2 tbsp soy sauce
2 tbsp oyster sauce
1 1/2 tbsp honey
4 handfuls Thai basil leaves, to garnish
3 red chiles seeded and finely sliced, to garnish

Steps:

  • In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice.

ORIENTAL PUMPKIN STIR FRY



Oriental Pumpkin Stir Fry image

Make and share this Oriental Pumpkin Stir Fry recipe from Food.com.

Provided by Nolita_Food

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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).

FRIED PUMPKIN



Fried Pumpkin image

Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.

Provided by Janet Milburn

Categories     Side Dish     Vegetables     Squash

Yield 7

Number Of Ingredients 4

1 small sugar pumpkin
salt and pepper to taste
½ cup all-purpose flour
¼ cup butter

Steps:

  • Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
  • Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
  • Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 11 g, Cholesterol 17.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 47.5 mg, Sugar 0.9 g

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY



Caramelised Chicken and Pumpkin Stir-fry image

Make and share this Caramelised Chicken and Pumpkin Stir-fry recipe from Food.com.

Provided by JustJanS

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

500 g skinless chicken fillets, thinly sliced
2 cloves garlic, crushed
2 -3 tablespoons peanut oil
300 g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick
1 red capsicum, seeded and cut into strips
60 g soft brown sugar
60 ml fish sauce
60 ml rice vinegar
1 (400 g) can baby corn, drained
2 tablespoons chopped fresh coriander

Steps:

  • Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.
  • Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
  • Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
  • Transfer the meat to a plate.
  • Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
  • Add the capsicum strips during the pumpkins last minute of stir-frying.
  • Remove the vegetables to the plate with the chicken.
  • Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.
  • Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.
  • Stir for 1 minute, or until well coated with the syrup and heated through.
  • Sir in the coriander and serve immediately over steamed rice.

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