Easy Chunky Sweet Chilli Pumpkin Stir-Fry

“This could even possibly come under the cuisine of "modern Asian" with its subtle blending of flavours...and it's great, you can eat it cold as a salad which is how I first tried it. Note: sizes are approximate, you don't have to be specific at all. Adjust to suit your own taste”

Ingredients Nutrition


  1. Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
  2. Heat the oil and garlic in a wok or a large saucepan on med-high.
  3. Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
  4. Meanwhile, prepare the sauce by mixing all ingredients together.
  5. Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
  6. Add the bok choy and stir fry for 1-2 minutes, again until tender.
  7. Add tomatoes and stir-fry for 1-3 minutes or until the tomatoes are cooked to your liking. Some people like them barely cooked, others like them soggy.
  8. If the pan has too much water, add 2 tablespoons of cornstarch to the sauce, before switching off the heat and quickly stirring in the sauce.
  9. For Vegetarian omit the Fish sauce and use the suggested soy sauce.

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