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