Thai Style Shredded Pumpkin

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Thai Style Shredded Pumpkin

 

3/4 cup vegetable broth

1 T. Sucanat

1 T. tamari or soy sauce (gf)

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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