Pumpkin with Chiles and Basil Stir Fry
2 pound pumpkin (may be a few ounces less)
2 tablespoons oil
1 small onion, chopped
4 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon salt
1 cup water
2 tablespoons Wanjashan Vegetarian Oyster Sauce
2 tablespoons soy sauce
2 to 4 hot chilies (of your choice)
1/4 cup basil, chopped
1. Cut skin from pumpkin. Cut a 1/2-inch slice of pumpkin, then cut 1/2-inch slices crosswise to make cubes.
2. In a large wok or saute pan over high heat, add oil; heat until hot. Add in the onion, garlic, ginger, and salt; saute for about 1 minute. Add cubed pumpkin; saute everything for 2 to 3 minutes. Add water, Stir in the water, oyster sauce, soy sauce, and chilies; bring to a boil and cook for 5 to 7 minutes, stirring occasionally.
3. The pumpkin should be done when it turns a deep orange color and it looks a bit translucent. Check with a fork for desired tenderness. When the pumpkin is done, turn off the heat and fold in the basil and serve over rice.