WHAT TO EAT TONIGHT

Stir-fried pumpkin with cashew nuts

A classic quick Thai stir-fry: five minutes in the pan over a hot heat and it’s done

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A classic quick Thai stir-fry: five minutes in the pan over a hot heat and it’s done

Posted

  • SERVES 2
  • PREPARATION TIME 15 minnutes
  • COOKING TIME 5 minutes
  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 300g sliced pumpkin or butternut squash, peeled and cut into chunks
  • 1½ tbsp dark soy sauce
  • 1 tbsp sugar
  • 50g toasted cashew nuts
  • Steamed jasmine rice, to serve
  • 3 garlic cloves, finely chopped
  • 3 dried red chillies, chopped
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 spring onion, cut into 2.5cm pieces
  1. Heat the oil in a wok set over a medium heat. When it is hot, add the garlic, onion and dried chillies and stir-fry for 45 seconds, until fragrant and golden. Now add the pumpkin and cook for a further minute.
  2. Mix in the vegetarian oyster sauce, soy sauces and sugar and stir-fry for one minute, until all the ingredients are thoroughly mixed and the pumpkin is just about cooked through.
  3. Add the rice wine, cashew nuts and spring onion, then stir-fry for a further two minutes, until everything is heated through. Serve immediately with jasmine rice.

RECIPE EXTRACTED FROM ROSA'S THAI CAFE

RECIPE EXTRACTED FROM ROSA'S THAI CAFE

ROSA'S THAI CAFE: THE VEGETARIAN COOKBOOK BY SAIPHIN MOORE

Published by Mitchell Beazely

£ 20.00

BUY
Tagged in:
quick and easy
pumpkin
Vegetarian

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