| Recipe Name:
Thai pumpkin stir fry |
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| Category:
Cuisines of the World |
Sub Category:
Thai |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Pumpkin, sliced into thin strips |
|
2 cups |
| Cloves garlic, sliced thin |
|
3 |
| Jalapeno peppers, sliced thin |
|
2 |
| Scallions (use white and green sections) cut into 1" lengths |
|
1/2-cup |
| Salt |
|
1/2 tsp. |
| White pepper |
|
1/2 tsp. |
| Brown sugar |
|
1 tsp. |
| Light soy sauce to taste |
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| Water |
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| Vegetable oil |
|
1 1/2 Tbsp. |
| Lime |
|
1/4 |
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Method: |
- Heat oil in wok over high heat. Add the chili and garlic and fry until the garlic turns golden.
- Add the pumpkin, toss to coat with oil, and add enough water to just barely cover the pumpkin.
- Add sugar, salt, pepper and soy sauce. Check seasonings. Turn the heat to low, cover and cook until pumpkin is soft.
- If it begins to dry out add enough water to make a little sauce, checking seasonings.
- When pumpkin is cooked through, add the scallions and squeeze a bit of limejuice over the mixture. Cook for 30 seconds more and remove from the heat. Serve with rice.
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