Pumpkin, basil and chilli stir-fry

Prep 0 h : 15 m
Cook 0 h : 10 m


  • 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.