Chilli Basil Stir-Fried Pumpkin

Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

• 500 g pumpkin, peeled, deseeded, cut into 2-cm cubes
• ¼ cup peanut oil
• 1 onion, sliced thinly
• 2 cloves garlic, crushed
• 4 chilli padi, sliced
• 250 g sugar peas
• ¼ cup kecap manis (sweet black sauce)
• 1 bunch Thai basil leaves ½ cup toasted cashews
• Steamed jasmine rice, to serve

Steps

01. Bring a medium-sized saucepan of salted water to boil over high fire. Add pumpkin. Cook for 2 to 3 mins until almost tender. Drain well.

02. Heat oil in a wok over high fire. Stir-fry onion for 1 to 2 mins until golden. Add garlic and chilli; stir-fry for 1 min until fragrant. Mix in pumpkin and stir-fry for 1 to 2 mins until lightly golden.

03. Add sugar peas and kecap manis and cook for 2 mins more.

04. Remove from heat. Stir basil leaves and cashews through. Serve with rice

Photo: Bauer/Rob Shaw