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Chilli Jam Pumpkin Stir-Fry

Chilli Jam Pumpkin Stir-Fry

Ingredients for One

  1. 200 grams butternut pumpkin
  2. 50 green beans
  3. 10 grams basil
  4. 0.5 red chilli
  5. 1 lime
  6. 0.5 cup jasmine rice
  7. 1 red onion
  8. 1 red capsicums
  9. 1 tbsp soy sauce - PANTRY ITEM
  10. 0.5 brown sugar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams butternut pumpkin
  2. 100 green beans
  3. 20 grams basil
  4. 1 red chilli
  5. 1 lime
  6. 1 cup jasmine rice
  7. 1 red onion
  8. 1 red capsicums
  9. 2 tbsp soy sauce - PANTRY ITEM
  10. 1 brown sugar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams butternut pumpkin
  2. 200 green beans
  3. 30 grams basil
  4. 2 red chilli
  5. 1 lime
  6. 2 cup jasmine rice
  7. 1 red onion
  8. 1 red capsicums
  9. 4 tbsp soy sauce - PANTRY ITEM
  10. 2 brown sugar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams butternut pumpkin
  2. 300 green beans
  3. 40 grams basil
  4. 3 red chilli
  5. 2 lime
  6. 3 cup jasmine rice
  7. 2 red onion
  8. 2 red capsicums
  9. 6 tbsp soy sauce - PANTRY ITEM
  10. 3 brown sugar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. pop a little water in a steamer or large saucepan
  2. peel and deseed pumpkin, cut into 1cm slices
  3. peel onion, thinly slice half and finely dice the other half
  4. wash and finely chop red chilli
  5. wash and cut capsicums into thin strips
  6. wash, trim and diagonally halve beans
  7. wash basil and pick leaves
  8. cut lime into wedges

Method:

  1. Steam pumpkin for about 5 minutes until firm but just tender. Drain. Cool. Use a sieve or colander and a lid if you don't have a steamer.
  2. Add the diced onion and chilli to a saucepan with a little olive oil and brown sugar. Cook over a low heat, stirring occasionally, until onion is soft and beginning to caremelise. Add soy sauce and cook until liquid has reduced and it's beginning to thicken.
  3. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  4. Meanwhile, heat oil in a large wok over a high heat. Add capsicum and beans. Stir-fry for about 2 to 4 minutes, or until onion is soft. Add pumpkin, chilli jam and soy sauce. Gently stir-fry until hot. Stir in basil.
  5. Serve pumpkin over rice with lime wedges.
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