Pumpkin And Chili Stir Fry With Thai Basil - cooking recipe

Ingredients

1 lb pumpkin, peeled, seeded, cubed
3 tbsp peanut oil
1 None onion, thinly sliced
2 cloves garlic, crushed
4 None chiles, sliced
8 oz sugar snap peas
1/4 cup kecap manis (thick sweet soy sauce)
1 None bunch thai basil leaves
1/2 cup toasted cashews
None None steamed jasmine rice, to serve

Preparation

Bring a medium saucepan of salted water to a boil on high. Add pumpkin. Cook 2-3 minutes, until almost tender. Drain well.
In a wok or large frying pan, heat oil on high. Stir-fry onion 1-2 minutes, until golden. Add garlic and chilies and stir-fry for 1 minute, until fragrant. Mix in pumpkin and stir-fry 1-2 minutes, until lightly golden.
Add peas and kecap manis and stir-fry 1-2 minutes more.
Remove from heat. Stir in basil leaves and cashews. Serve with rice.