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Tuesday, 17 July 2012 14:49

Butternut Pumpkin Stir Fry


1 Butternut pumpkin

1 tbsp Vegetable oil

1 tsp Brown mustard seeds

3 cloves Garlic, finely chopped

2-inch piece Ginger, peeled and finely shredded

tsp Sea salt, freshly ground

cup Water


Peel the butternut pumpkin and cut in half lengthwise. Remove

the seeds, cut into bite-size pieces and set aside.

Heat vegetable oil over medium heat in a GreenPan 28cm

Wonder Wok. Add mustard seeds, cover and cook until

the seeds "pop" like popcorn (approximately 2 minutes).

Add garlic and ginger to the wok and cook for a further two

minutes stirring regularly.

Add the butternut pumpkin, salt and water to the wok. Gently

stir to combine all ingredients. Cover and allow to cook for 15

minutes stirring regularly, or until pumpkin is softened. Remove

from the wok and serve immediately. Serves 4.

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