Best 3 Oriental Pumpkin Stir Fry Recipes

Embark on a culinary journey to the Orient with our delightful Oriental Pumpkin Stir-fry. This vibrant dish tantalizes your taste buds with a harmonious blend of flavors and textures. Savor the tender pumpkin, crisp bell peppers, and succulent chicken, all enveloped in a savory sauce that is a symphony of sweet, savory, and umami.

In this comprehensive guide, we present not just one, but three enticing variations of the Oriental Pumpkin Stir-fry. The Classic Oriental Pumpkin Stir-fry is a timeless recipe that captures the essence of this dish. Craving a vegetarian delight? Try our Vegetable Oriental Pumpkin Stir-fry, where tofu takes center stage, offering a plant-based protein alternative. And for those who love a touch of heat, the Spicy Oriental Pumpkin Stir-fry will ignite your taste buds with its fiery kick.

Here are our top 3 tried and tested recipes!

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.

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.

Tips:

For a crunchy texture, stir-fry the pumpkin over high heat. For a softer texture, stir-fry over medium heat.
Add a tablespoon of water or stock to the pan if the pumpkin starts to stick.
Season the pumpkin with salt, pepper, and your favorite spices. Some good options include garlic powder, ginger powder, and cumin.
If you don't have hoisin sauce, you can substitute another sweet and savory sauce, such as teriyaki sauce or oyster sauce.
Serve the pumpkin stir-fry over rice, noodles, or quinoa.

Conclusion:

Oriental pumpkin stir-fry is a healthy and delicious dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it can be made with a variety of different vegetables and sauces. So next time you are looking for a new and exciting way to cook pumpkin, give this stir-fry a try.

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