Filed Under: Dinner, Pumpkin, stir-fry

Firecracker Stir-Fried Pumpkin, Bok Choy and Cashews

Tasting and looking like Chinese food take-out—but far healthier and quicker to enjoy—it’s a mainstay in my kitchen during the fall and winter months.

September 26th, 2016

From Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen by Allison Day

This stir-fry is what I make when I can’t face another bowl of cranberry sauce, or sprig of thyme. With just the right amount of sticky-syrupiness and heat, as well as being packed with greens, fat cubes of pumpkin, and swollen-with-flavour cashews, all this peppy dish needs is a mound of rice or noodles to make it a meal.

  • For the Sauce
  • ¼ cup water
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 1 red chili, cut into thin rounds (add less if you prefer a mild sauce)
  • 2 teaspoons arrowroot flour (arrowroot starch)
  • 1 teaspoon ground dried ginger
  • 1 teaspoon five-spice powder
  • For the Stir-Fry
  • 1 tablespoon coconut oil
  • 2–3 pounds creamy-fleshed pumpkin such as red kuri or butternut, peeled, seeded, and cut into 1-inch pieces
  • 1 onion, sliced
  • heaping ½ cup whole raw cashews
  • 1 pound bok choy, quartered
  1. In a small bowl, whisk all sauce ingredients together. Set aside.

  2. In a large wok or large high-sided skillet, heat oil over medium. Add pumpkin and onions; stir, cover, and continue to cook for 10 to 15 minutes, stirring a few times, until pumpkin and onions are tender and beginning to caramelize.

  3. Stir in cashews. Add bok choy on top of pumpkin mixture, cover, and cook until bok choy wilts (about 5 minutes).

  4. Stir in prepared sauce and cook until all vegetables are tender and sauce is glossy and thick. Serve hot with rice, quinoa, or cellophane noodles.

Firecracker Stir-Fried Pumpkin, Bok Choy and Cashews
Allison Day

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