Thai Pumpkin Stir Fry
2 cups pumpkin , sliced into thin strips 1 x 1 1/2
3 cloves garlic, sliced thin
2 jalapeno peppers, sliced thin
1/2 cup scallions (use white and green sections) cut into 1 lengths
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon brown sugar
light soy sauce to taste
water
1 1/2 tablespoon vegetable oil
1/4 lime
This recipe is from the Northeast, Lao speaking region of Thailand, Isaan.
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 vegan 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 lime juice over the mixture. Cook for 30 seconds more and remove from the heat. Serve with rice.
SO HOW'D IT GO?
OH! I almost forgot -- I did use a little brown sugar to mix with the pumpkin...
great recipe! i made a couple of alterations and it tasted great:
sauteed one small yellow onion and a yellow bell pepper for a couple of minutes so the veggies were still crisp
then
added about an inch of fresh ginger
then
added the three cloves of garlic
then added the pumpkin, a little water, salt, cracked pepper, sriracha (the vietnamese spicy sauce), a little bit of light soy sauce and just a touch of lime juice.
i served this over a little quinoa with a side of mache (lamb's lettuce) drizzled with a bit of olive oil, grapefruit juice, cracked pepper and lime juice.
voila! dinner for one is served :)