I love anything cooked with basil. Every time I'm at a Thai stall in a local foodcourt I will always go for the Basil Chicken. I got half a pumpkin from my mum on the weekend I first try to make gyoza. Read about my gyoza making [here].(https://hive.blog/teammalaysia/@francesaw/home-made-japanese-gyoza-a-treat-during-mco)
I used to make a lot of pumpkin puree for my son when he was between 6 to 8 months. Pumpkin is highly nutritious and particularly rich in Vitamin A and low on calories. My son is now 8 years old and of course, none of us will want to eat pumpkin puree like a baby.
I watched a couple of YouTube videos on stir fry pumpkin. The first one is a Chinese style. The second one, Thai style. I went for the Thai style of cooking because the first video involved steaming the pumpkin which I was lazy to do. But I did mix and match the 2 styles a bit.
**Stir-Fry Pumpkin with Egg and Basil
**
Ingredients I used:
- Pumpkin cut into small bite size pieces.
- Egg
- Fresh basil leaves (I got from my neighbour's
pot) - Oyster sauce
- Fish sauce
- Chopped garlic
- Water
Fry the garlic in oil until fragrant. Add in the pumpkin and stir fry about a minute. Add in just enough water to help the pumpkin softens as they cook under medium fire. Add in oystser sauce and fish sauce. And let it simmer. Test the pumpkin softness with the spatula (as shown in the Thai style cooking video).
In this picture, the pumpkins were getting soft.
I added in 2 eggs because I like eggs.
The eggs will absorb all the moisture and starts to dry up
Add in the chopped basil leaves
Stir fry just a bit more careful not to overcook the basil.
It's nice when eaten with steamed white rice.
Disclaimer : Unless stated otherwise, all photographs posted in this blog are owned exclusively by Frances Aw.
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