Thai-Style Shredded Pumpkin

 
3/4 cup vegetable broth
1 T. Sucanat
1 T. tamari or soy sauce
2 t. toasted sesame oil
2 T. peanut oil
1 cup green onions, thinly sliced diagonally
1 1/2 T. ginger, minced
4 cups pumpkin, peeled, and coarsely shredded
3 T. freshly chopped cilantro
salt and freshly ground black pepper, to taste
 

In a small bowl, place the vegetable broth, Sucanat, tamari, and toasted sesame oil. Whisk well to dissolve the Sucanat, and set aside. In a wok or non-stick skillet, heat the peanut oil. When hot, add the green onions and ginger, and stir-fry for 1-2 minutes to soften the green onions. Add the pumpkin and stir-fry for 2 minutes. Add the reserved broth mixture, cover, reduce heat to low, and simmer for 5-7 minutes or until the pumpkin is tender. Stir in the chopped cilantro and season to taste with salt and pepper. Transfer to a bowl or platter for service.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett