Thai-Style Shredded Pumpkin

By á-174942

Ingredients

• 3/4 cup vegetable broth
• 1 tablespoon Sucanat
• 1 tablespoon tamari (or soy sauce)
• 2 teaspoons toasted sesame oil
• 2 tablespoons peanut oil
• 1 cup diagonally thinly-sliced green onions
• 1 1/2 tablespoon minced ginger
• 4 cups coarsely-shredded peeled pumpkin
• 3 tablespoons freshly-chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

In a small bowl, place the vegetable broth, Sucanat, tamari, and toasted sesame oil. Whisk well to dissolve the Sucanat, and set aside.

In a wok or non-stick skillet, heat the peanut oil. When hot, add the green onions and ginger, and stir-fry for 1 to 2 minutes to soften the green onions. Add the pumpkin and stir-fry for 2 minutes.

Add the reserved broth mixture, cover, reduce heat to low, and simmer for 5 to 7 minutes or until the pumpkin is tender.

Stir in the chopped cilantro and season to taste with salt and pepper. Transfer to a bowl or platter for service.

This recipe yields 6 servings.