Stir fried pumpkin: a delicious, simple Thai dish made of the yellow pumpkins we get from the area here. Add some spice, some vegetable stock and cashew nuts (also local here) and you have an beautiful side dish to serve with brown rice.
THAI STIR FRIED PUMPKIN
Prep Time: 5 minutes - Cook Time: 15 minutes - Total Time: 25 minutes Makes: 4 portions
INGREDIENTS
1 small pumpkin (750 gram)
6 chopped garlic cloves
4 tablespoons canola or olive oil
2 cups basil leaves, preferably Thai basil leaves
3/4 cup vegetable stock
3 tablespoons soy sauce
1/3 cup of cashew nuts (unsalted)
EQUIPMENT
A wok
PREPARATION
Clean the pumpkin and cut in cubes
Chop the garlic
Make the vegetable stock
METHOD
Heat a wok on medium heat with the 2 tablespoons of oil.
Add the garlic.
Stir-fry for a couple of minutes
Add the pumpkin and quickly stir-fry it together with the garlic.
Pour vegan stock into the wok
Cover the wok
Stir occasionally
When the pumpkin is cooked and soft add the soy sauce and Thai basil
Add the cashew nuts.
Stir-fry for another minute and take off the heat
Garnish with basil leaves
Serve with rice
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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