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Recipe Name: Thai Pumpkin Stir Fry  
Category: Cuisines of the World Sub Category: Thai


Prep Time Cook Time Serves



Pumpkin, sliced into thin strips   2 cups
Cloves garlic, sliced thin   3
Jalapeno peppers, sliced thin   2
Scallions (use white and green sections) cut into 1" lengths   1/2-cup
Salt   1/2 tsp.
White pepper   1/2 tsp.
Brown sugar   1 tsp.
Light soy sauce to taste  
Vegetable oil   1 1/2 Tbsp.
Lime   1/4


  • Heat oil in wok over high heat. Add the chili and garlic and fry until the garlic turns golden.
  • Add the pumpkin, toss to coat with oil, and add enough water to just barely cover the pumpkin.
  • Add sugar, salt, pepper and soy sauce. Check seasonings. Turn the heat to low, cover and cook until pumpkin is soft.
  • If it begins to dry out add enough water to make a little sauce, checking seasonings.
  • When pumpkin is cooked through, add the scallions and squeeze a bit of limejuice over the mixture. Cook for 30 seconds more and remove from the heat. Serve with rice.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 66 Calories from Fat 45
% Daily Value'
Total Fat  5g 11%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  368mg 15%
Total Carbohydrate  5g 1%
Dietary Fiber   1g 3%
Vitamin A   15%   * Vitamin C   9%
Calcium   1% * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs