Chilli Basil Stir-Fried Pumpkin

Chilli Basil Stir-Fried Pumpkin

By The Weekly  , , ,

April 16, 2016

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  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1Bring 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.

2Heat 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.

3Add sugar peas and kecap manis and cook for 2 mins more.

4Remove from heat. Stir basil leaves and cashews through. Serve with rice

Photo: Bauer/Rob Shaw