Thai Pumpkin Stir Fry
2 cups pumpkin , sliced into thin strips 1 x 1 1/2
3 cloves garlic, sliced thin
2 jalapeno peppers, sliced thin
1/2 cup scallions (use white and green sections) cut into 1 lengths
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon brown sugar
light soy sauce to taste
1 1/2 tablespoon vegetable oil
This recipe is from the Northeast, Lao speaking region of Thailand, Isaan.
Heat oil in wok over high heat. Add the chili and garlic and fry until the garlic turns golden. Add the pumpkin, toss to coat with oil, and add enough water to just barely cover the pumpkin. Add vegan sugar, salt, pepper and soy sauce. Check seasonings. Turn the heat to low, cover and cook until pumpkin is soft. If it begins to dry out add enough water to make a little sauce, checking seasonings. When pumpkin is cooked through, add the scallions and squeeze a bit of lime juice over the mixture. Cook for 30 seconds more and remove from the heat. Serve with rice.