Firecracker Stir-Fried Pumpkin, Bok Choy, and Cashews - ★Cooking Recipes★

This spicy, zesty Asian stir-fry is perfect for a quick dinner or an easy lunch.
Directions for: Firecracker Stir-Fried Pumpkin, Bok Choy, and Cashews

Ingredients

Sauce

cup water

2 Tbsp tamari

2 Tbsp rice vinegar

1 tsp honey

2 cloves garlic, minced

1 red chili, cut into thin rounds (add less if you prefer a mild sauce)

2 tsp arrowroot flour (arrowroot starch)

1 tsp ground dried ginger

1 tsp five-spice powder

Stir-Fry

1 Tbsp coconut oil

(2-3 lbs) creamy-fleshed pumpkin, such as red kuri or butternut, peeled, seeded and cut into 1-inch pieces

1 onion, sliced

Heaping 1/2 cup whole raw cashews

1 lb(s) bok choy, quartered

Directions

Sauce

1. In a small bowl, whisk all sauce ingredients together. Set aside.

Stir-Fry

1. In a large wok or large high-sided skillet, heat oil over medium. Add pumpkin and onions; stir, cover, and continue to cook for 10 to 15 minutes, stirring a few times, until pumpkin and onions are tender and beginning to caramelize. Stir in cashews. Add bok choy on top of pumpkin mixture, cover, and cook until bok choy wilts (about 5 minutes). Stir in prepared sauce and cook until all vegetables are tender and sauce is glossy and thick. Serve hot with rice, quinoa, or cellophane noodles.

Source and Credits

Excerpt from Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen by Allison Day (Skyhorse Publishing, September 6, 2016)

See more: Asian, Fall, Main, Nuts, Stir-Fry, Vegetables, Lunch