Recipes, Stir frys

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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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
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Units:
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.