Name: Stir-Fried Pumpkin with Chiles and Basil (_Fakthong Pad Bai Horapa_)
Yield: Makes 4 servings
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

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Stir-Fried Pumpkin with Chiles and Basil (<em>Fakthong Pad Bai Horapa</em>)Jög Sundermann

Pumpkin is a member of the gourd family. Its flesh is fibrous and firm, and has an earthy, sometimes sweet, taste. It is used in Asian cooking in a number of ways, both savory and sweet. When buying pumpkin check that the skin is not pitted and that the stem is still intact. Rich in beta-carotene, pumpkins can help protect the body against heart disease.

Recipe notes

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