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Thai-style zucchini and pumpkin stir-fry
Thai-style zucchini and pumpkin stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a quick and delicious Thai zucchini stir-fry for a taste of summer!
Ingredients:
  • 500g jap pumpkin, seeded, peeled, cut into 2cm cubes
  • 18.20 gm peanut oil
  • 1 small red onion, cut into thin wedges
  • 2 medium zucchini, cut into batons
  • 2 garlic cloves, crushed
  • 1 stalk lemongrass, trimmed, finely chopped
  • 2cm piece fresh ginger, finely grated
  • 300g silken firm tofu, cut into 1cm cubes
  • 40.00 ml kecap manis
  • 20.80 gm chilli sauce
  • 21.00 gm light soy sauce
  • 125.00 ml fresh Thai basil leaves
  • Steamed jasmine rice, to serve
Instructions:
  • In a microwave-safe bowl, combine pumpkin and 1 tablespoon cold water. Cover with a lid or plastic wrap and microwave on HIGH for 4 to 5 minutes until tender. Drain excess liquid.
  • - Preheat wok on high heat, then swirl in oil. - Stir in onion and cook for 2 minutes until tender. - Add pumpkin and zucchini, stir-fry for 3-4 minutes until zucchini is tender. - Toss in garlic, lemongrass, and ginger, stir-fry for 1 minute until fragrant.
  • Combine tofu with kecap manis, chilli sauce, and soy sauce in a hot pan. Stir-fry until heated through. Add basil, season with pepper, toss to combine, and serve with jasmine rice.

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