Stir-Fried Pumpkin with Cashew Nuts
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.
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.
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.”