Stir-Fried Pumpkin with Cashew Nuts

Saiphin Moore
Two bowls of pumpkin stir fry and rice on a grey table
Serves 1-2
Print recipe
  • Prep time 5 mins
  • Cook time 10 mins
  • Ready time 15 mins

A colorful twist on the classic stir-fry – the addition of cashew nuts gives this dish a little more protein, as well as the lovely nuttiness.

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  • 2 tablespoons vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 small onion, chopped
  • 3 dried red chillies, chopped
  • 300 g (10½ oz) sliced pumpkin, peeled and cut into chunks
  • 1 tablespoon vegetarian oyster sauce
  • 1½ tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing rice wine
  • 50 g (1¾ oz) toasted cashew nuts
  • 1 spring onion, cut into 2.5cm (1 inch) pieces
  • steamed jasmine rice, to serve


Heat the oil in a wok set over a medium heat. When it is hot, add the garlic, onion and dried chillies and stir-fry for 45 seconds, until fragrant and golden.

Now add the pumpkin and cook for a further minute. Mix in the vegetarian oyster sauce, soy sauces and sugar and stir-fry for 1 minute, until all the ingredients are thoroughly mixed and the pumpkin is just about cooked through. Add the rice wine, cashew nuts and spring onion, then stir-fry for a further 2 minutes, until everything is heated through. Serve immediately with jasmine rice.


Additional notes

Stir-Fried Pumpkin with Cashew Nuts – (Med Mamuang Pad Fuktong)

Recipe courtesy of Saiphin Moore

Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore is published by Mitchell Beazley, £20. Photography by Louise Hagger.

“I absolutely LOVE pumpkin, and often make a pumpkin stir-fry at home. Inspired by the famous chicken with cashew nut stir-fry, the addition of cashew nuts gives this dish a little more protein, as well as the lovely nuttiness.”

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