Best 3 Oriental Pumpkin Stir Fry Recipes

Oriental pumpkin is a versatile vegetable that can be used in a variety of dishes. It has a sweet, nutty flavor that pairs well with many other ingredients, making it a great choice for stir-fries. If you're looking for a healthy and delicious way to cook oriental pumpkin, look no further than this stir-fry recipe. With just a few simple ingredients, you can create a flavorful and satisfying dish that is sure to please the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

ORIENTAL PUMPKIN STIR FRY

Oriental Pumpkin Stir Fry image

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

Ingredients

750 g pumpkin
125 ml chicken stock
2 -3 garlic cloves, minced
2 slices gingerroot, minced
2 stalks green onions, chopped
1 tablespoon sugar
1 tablespoon apricot preserves
2 tablespoons fish sauce
1 tablespoon canola oil
1 pinch pepper

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).

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

Caramelised Chicken and Pumpkin Stir-fry image

Make and share this Caramelised Chicken and Pumpkin Stir-fry recipe from Food.com.

Provided by JustJanS

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g skinless chicken fillets, thinly sliced
2 cloves garlic, crushed
2 -3 tablespoons peanut oil
300 g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick
1 red capsicum, seeded and cut into strips
60 g soft brown sugar
60 ml fish sauce
60 ml rice vinegar
1 (400 g) can baby corn, drained
2 tablespoons chopped fresh coriander

Steps:

Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.
Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
Transfer the meat to a plate.
Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
Add the capsicum strips during the pumpkins last minute of stir-frying.
Remove the vegetables to the plate with the chicken.
Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.
Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.
Stir for 1 minute, or until well coated with the syrup and heated through.
Sir in the coriander and serve immediately over steamed rice.

STIR-FRIED PUMPKIN WITH CHILES AND BASIL (FAKTHONG PAD BAI HORAPA)

Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa) image

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

Ingredients

8 garlic cloves, chopped
120 g (4 1/4 oz) onions, halved and sliced into strips
100 ml (3 1/2 fl oz/3/8 cup) Vegetable Stock
600 g (1 lb 5 oz) pumpkin, peeled and cubed
2 1/2 tbsp soy sauce
2 tbsp oyster sauce
1 1/2 tbsp honey
4 handfuls Thai basil leaves, to garnish
3 red chiles seeded and finely sliced, to garnish

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.

Tips:

Choose the right pumpkin: Select a pumpkin that is small and firm, with a deep orange color. This will ensure that the pumpkin is flavorful and not watery.
Cut the pumpkin into thin strips: This will help the pumpkin cook evenly and quickly.
Marinate the pumpkin: Marinating the pumpkin in a mixture of soy sauce, rice wine, and sesame oil will help to infuse it with flavor.
Use a hot wok: A hot wok will help to sear the pumpkin and prevent it from sticking.
Stir-fry the pumpkin for a short time: Overcooking the pumpkin will make it mushy. Stir-fry it for just a few minutes, or until it is tender but still slightly crunchy.
Add the sauce at the end: Adding the sauce at the end will help to prevent it from burning.
Serve immediately: Stir-fried pumpkin is best served immediately, while it is still hot and crispy.

Conclusion:

Oriental pumpkin stir-fry is a quick and easy dish that is perfect for a weeknight meal. It is a healthy and flavorful dish that can be enjoyed by people of all ages. With its vibrant colors and delicious taste, oriental pumpkin stir-fry is sure to be a hit at your next gathering.

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