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Thai-Style Shredded Pumpkin

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, E
MineralsZinc, Natrium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Vegetable broth

  2. 1 tablespoon 15ml Sucanat

  3. 1 tablespoon 15ml Tamari

  4. (or soy sauce)

  5. 2 teaspoons 10ml Toasted sesame oil

  6. 2 tablespoons 30ml Peanut oil

  7. 1 cup 62g / 2 1/5oz Diagonally thinly-sliced green onions

  8. 1 1/2 tablespoons 22ml Minced ginger

  9. 4 cups 948ml Coarsely-shredded peeled pumpkin

  10. 3 tablespoons 45ml Freshly-chopped cilantro

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a small bowl, place the vegetable broth, Sucanat, tamari, and toasted sesame oil. Whisk well to dissolve the Sucanat, and set aside.

  2. In a wok or non-stick skillet, heat the peanut oil. When hot, add the green onions and ginger, and stir-fry for 1 to 2 minutes to soften the green onions. Add the pumpkin and stir-fry for 2 minutes.

  3. Add the reserved broth mixture, cover, reduce heat to low, and simmer for 5 to 7 minutes or until the pumpkin is tender.

  4. Stir in the chopped cilantro and season to taste with salt and pepper. Transfer to a bowl or platter for service.

  5. This recipe yields 6 servings.

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