Follow these steps for perfect results
pumpkin
peeled, cut into chunks
oil
garlic cloves
finely chopped
fresh ginger
grated
scallions
chopped
soft brown sugar
chicken stock
fish sauce
lime juice
Peel and cut the pumpkin into large chunks.
Heat oil in a heavy-based pan over medium heat.
Add ginger, garlic, and scallions to the hot oil.
Cook for 3 minutes, stirring regularly, until fragrant.
Add pumpkin to the pan.
Sprinkle brown sugar over the pumpkin.
Cook for 8-10 minutes, turning the pumpkin pieces occasionally, until browned and just tender.
Add chicken stock and fish sauce to the pan.
Bring to a boil and cook until all the liquid has evaporated.
Sprinkle with lime juice.
Season with salt and pepper to taste.
Serve immediately.
Expert advice for the best results
Use butternut squash as a substitute for pumpkin.
Add a pinch of red pepper flakes for extra spice.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance
Serve in a bowl, garnished with chopped scallions.
Serve as a side dish with grilled chicken or fish.
Serve over rice.
Off-dry Riesling
Discover the story behind this recipe
Common dish during harvest season.
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