Stir Fried Butternut Squash (Pumpkin) with Pork and Thai Basil

This is my take on a dish I was shown at Tikky’s Cafe in Chiang Mai. I’d never used squash in a stir fry before but it worked so well. It’s got a lovely natural sweetness from the squash which goes so well with the mellow, peppery anise flavour from the Thai basil.

As always this is quick and easy, it shouldn’t take you more than fifteen minutes from start to finish including chopping!
You could easily leave out the pork and change the oyster sauce for mushroom sauce, add a few more vegetables and you’d have a cracking veggie meal.

I’m using my non-stick wok for this one as I want to make it super healthy and I don’t want to use much oil!

Stir Fried Butternut Squash (Pumpkin) with Pork and Thai Basil

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• CourseMain Dish

Servings	Prep Time
2 people	10 minutes

Cook Time

5 minutes

Servings Prep Time 2 people 10 minutes

Cook Time 5 minutes

Stir Fried Butternut Squash (Pumpkin) with Pork and Thai Basil 1 2 3 4 5 Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe CourseMain Dish Servings Prep Time 2 people 10 minutes Cook Time 5 minutes Servings Prep Time 2 people 10 minutes Cook Time 5 minutes

Ingredients

• 1 tbsp Vegetable or sunflower oil
• 5 cloves garlic
• 1 small red Thai/Birdseye chilli Leave out if you don't want it hot!
• 1 large red chilli cut in half lengthways
• 1 small red onion cut into 2.5 cm chunks
• half small squash pealed and sliced in 0.5 c.m thick pieces
• 200 grams minced pork try and buy at least free range
• 1 tbsp oyster sauce
• 1 tsp light Thai soy sauce
• 2-3 white peppercorns
• 1 tsp sugar
• 200 mls water you probably won't need all of this
• 1 bunch Thai Basil Leaves picked
• 1 lime cut across the belly

Servings: people

Units:MetricUS Imperial

Instructions

1. Put the peppercorns, garlic and Thai chilli (if using) in a pestle and mortar and pound to a rough paste. Cut up the vegetables and set aside

   
2. Heat the oil on medium-high heat , add the paste and stir fry for a minute or so

   
3. Add the pork, keeping it moving and fry for a minute. Go in with the squash and onions, turn up the heat to high and cook for another couple of minutes. Make sure it constantly moving. At this point, you should have a little colour on the pork.

   
4. Add the sugar, oyster, soy and enough water to loosen it all up and make a sauce. turn the heat down a bit and let the pork cook through in the sauce. This won't take long!

   
5. Throw in the Thai basil and turn off the heat. Let the basil wilt in the residual heat from the wok.

   
6. Check for seasoning, adding a little soy or sugar if you think it needs it. Serve on steamed Jasmine rice with a squeeze of the lime.

   

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