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Stir Fried Pumpkin – An Authentic Thai Dish You Rarely See Outside of Thailand

Thai style stir-fried pumpkin is a super healthy, little known Thai recipe.   It is such a healthy choice for so many reasons.   It is loaded with vitamin C and beta-carotene and other amazing stuff.  Check out all the healthy stuff it has in it in this Huff Post Article on the impressive benefits of pumpkin.

Health Benefits of Pumpkin

According to the article referenced above some of the benefits can include:

• Improved eye site with beta-carotin
• Help for weight loss because the fiber makes you feel satisfied faster, there’s research to back the theory
• Healthier skin via carotenoids which reduce free radicals in the skin
• Nutrients your heart needs such as the phytosterols in the seeds if you roast them in the process
• Benefits that reduce your risk of cancer because of the antioxidant beta-carotene
• Mood-boosting amino acids
• Workout recovery benefits
• Immune boosting vitamin c

Mod’s Mods for this Stir-fried Pumpkin Recipe

Mod said she saw this recipe at a market in Thailand but didn’t eat it because she’s not a pumpkin fan.  I ate all of this recipe though and really liked it.  Of course, Mod Modified it a little by changing the ingredients from the recipe on this Thai website.   As usual, the modifications were to make it a bit healthier.  If you know other Mod’s we could have used let us know in the comments section below please.  🙂

Ingredients:

• 1 small pumpkin or about 27 ounces of pumpkin cut into cubes
• 6 chopped garlic cloves
• 4 tbsp canola or olive oil
• 2 cups basil leaves, preferably Thai basil leaves
• 6 eggs or egg whites
• 3/4 cup low sodium chicken stock
• 3 tbsp low sodium soy sauce

 Instructions:

1.  First, heat a wok on medium with the 2 tablespoons of oil.
2.  Add the garlic.
3.  Stir-fry until you can clearly smell the garlic aroma.
4.  Add the pumpkin and quickly stir-fry it together with the garlic.
5.  Pour the low-sodium chicken stock into the wok.
6.  Cover the wok with the lid.
7.  Stir occasionally, with a little wok and woll music. 🙂
8.  When the pumpkin is cooked move it to the side of the wok.
9.   Add another 2 tablespoons of oil.
10.   Add the six eggs to the wok and stir-fry some more.
11.  Add the soy sauce and basil leaves.
12.  Stir-fry for another minute and take off the heat and eat.
13.  Garnish with basil leaves as seen in the picture from the Thai blog below.
14. Serve with rice or by itself as pictured.

 

Printable recipe at the bottom of the post

If you like this recipe you might also like one of the recipes below.

Sweet Chili Pumpkin Seeds

Thai Pumpkin Custard (สังขยาฟักทอง)

Thai Pumpkin Curry Recipe

 

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