Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 this sounds great, i love pumpkin, thanks for the recipe by the way...what is sucant? thanks deann Thai-Style Shredded Pumpkin Thai-Style Shredded Pumpkin 3/4 cup vegetable broth 1 tablespoon Sucanat 1 tablespoon tamari or soy sauce 2 teaspoons toasted sesame oil 2 tablespoons peanut oil 1 cup diagonally thinly-sliced green onions 1 1/2 tablespoon minced ginger 4 cups coarsely shredded peeled pumpkin 3 tablespoons freshly chopped cilantro salt to taste 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 to 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 to 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. Quote Link to comment Share on other sites More sharing options...
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