Pumpkin, basil and chilli stir-fry
80ml peanut oil
¾ cup loosely packed fresh Thai basil leaves
2 cloves garlic, sliced thinly
4 fresh small red Thai chillies, sliced thinly
1kg jap pumpkin, sliced thickly
300g large red onion, cut into thin wedges
250g sugar snap peas, trimmed
1 tsp grated palm sugar
4 tbsp vegetable stock
2 tbsp soy sauce
4 green onions (scallions), thinly sliced
75g roasted unsalted peanuts
Heat oil in a wok over high heat; cook half the basil for a minute or until crisp but still green.
Remove with a slotted spoon; drain on paper towel.
Stir-fry garlic and chilli for a minute or until fragrant.
Add pumpkin and onion; stir-fry for 8 mins or until browned all over and just tender.
Add peas, sugar, stock and soy sauce; stir-fry until sauce thickens slightly.
Remove wok from heat.
Add green onion, peanuts and remaining basil; toss until well combined.
Let it cool slightly and then pack.
Pack crisp basil separately.
Garnish the stir-fry with crisp basil when ready to eat.