Oriental Pumpkin Stir Fry Food
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
STIR-FRIED PUMPKIN WITH CHILES AND BASIL (FAKTHONG PAD BAI HORAPA)
Provided by Paisarn Cheewinsiriwat
Categories Wok Garlic Side Stir-Fry Vegetarian Quick & Easy Dinner Basil Pumpkin Healthy Soy Sauce Chile Pepper Fat Free Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice.
STIR-FRIED PUMPKIN
This is a quick and simple pumpkin stir-fry for fall. It is great for the Halloween season due to its orange color accented with the black sesame seeds. It has a nice, exotic Asian flavor and goes well with white rice.
Provided by LIL_PYRO
Categories Side Dish Vegetables Squash
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 10.1 g, Fat 8.9 g, Fiber 1.4 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 837.3 mg, Sugar 2.7 g
ORIENTAL PUMPKIN STIR FRY
Make and share this Oriental Pumpkin Stir Fry recipe from Food.com.
Provided by Nolita_Food
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel pumpkin, remove seeds, wash and cube.
- Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
- Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
- Add in chicken stock and fish sauce, bring to a boil.
- Then reduce heat and let it simmer for about 15 minutes.
- The pumpkin will be a little mushy at this point.
- Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).
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- Pumpkin Curry With Chickpeas from BBC Food: A vegan curry that is an ideal make-ahead dinner party dish.
- Vietnamese Glazed Pumpkin from the LA Times: Fish sauce, minced garlic and lots of freshly-ground black pepper are unexpected but wildly flavorful additions to pumpkin.
- Thai-Spiced Pumpkin Soup from 101 Cookbooks: Warm and comforting, this soup combines roasted pumpkin with coconut milk and a bit of red curry paste.
- Japanese Mushroom, Chestnut & Pumpkin Pilaf from BBC Food: Shiitake mushrooms, chestnuts and chunks of pumpkin cook with the rice in a one-pot autumn meal.
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- 1 Cook noodles following packet directions. Drain and add half the ginger. Toss and keep warm.
- 2 Heat half the oil in a non-stick pan or wok over a high heat. Add onions, chilli and remaining ginger. Stir-fry for 2-3 minutes.
- 3 Add chicken and cook for 3 more minutes or until browned. Add pumpkin with remaining oil and a little oil spray, if necessary, and cook for 4-5 minutes, stirring occasionally. Add bok choy and cook for a few more minutes.
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- Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
- Meanwhile, cut the pumpkin into pieces roughly 2 cm × 4 cm and 5 mm thick. Thinly slice the pork, then combine with the garlic and 2 teaspoons of the peanut oil. Season with salt and plenty of pepper.
- Heat a wok until very hot, add 1 tablespoon oil and swirl to coat. When just starting to smoke, stir-fry the pork in two batches for about 1 minute per batch, or until the meat changes colour. Transfer to a plate. Add the remaining oil to the wok and stir-fry the pumpkin for 4 minutes, or until tender but not falling apart. Remove and add to the pork.
- Combine the sugar, fish sauce, rice vinegar and ½ cup (125 ml) water in the wok and boil for about 10 minutes, or until syrupy. Return the pork and pumpkin to the wok and stir for 1 minute, or until well coated and heated through. Stir in the coriander.
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From foodnewsnews.com
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From budget101.com
From budget101.com
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