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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.
Thai style Stir-fried 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 tablespoon canola or olive oil
- 2 cups basil leaves, preferably Thai basil leaves
- 6 eggs or egg whites
- ¾ cup low sodium chicken stock
- 3 tablespoon low sodium soy sauce
Instructions:
- First, heat a wok on medium with the 2 tablespoons of oil.
- Add the garlic.
- Stir-fry until you can clearly smell the garlic aroma.
- Add the pumpkin and quickly stir-fry it together with the garlic.
- Pour the low-sodium chicken stock into the wok.
- Cover the wok with the lid.
- Stir occasionally, with a little wok and woll music. 🙂
- When the pumpkin is cooked move it to the side of the wok.
- Add another 2 tablespoons of oil.
- Add the six eggs to the wok and stir-fry some more.
- Add the soy sauce and basil leaves.
- Stir-fry for another minute and take off the heat and eat.
- Garnish with basil leaves as seen in the picture from the Thai blog below.
- 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.
- 1 small pumpkin or about 27 ounces of pumpkin cut into cubes
- 6 chopped garlic cloves
- 4 tablespoon canola or olive oil
- 2 cups basil leaves, preferably Thai basil leaves
- 6 eggs or egg whites
- ¾ cup low sodium chicken stock
- 3 tablespoon low sodium soy sauce
- First, heat a wok on medium with the 2 tablespoons of oil.
- Add the garlic.
- Stir-fry until you can clearly smell the garlic aroma.
- Add the pumpkin and quickly stir-fry it together with the garlic.
- Pour the low-sodium chicken stock into the wok.
- Cover the wok with the lid.
- Stir occasionally, with a little wok and woll music. 🙂
- When the pumpkin is cooked move it to the side of the wok.
- Add another 2 tablespoons of oil.
- Add the six eggs to the wok and stir-fry some more.
- Add the soy sauce and basil leaves.
- Stir-fry for another minute and take off the heat and eat.
- Garnish with basil leaves as seen in the picture from the Thai blog below.
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