Side Dish

Pad Taeng Kwan (Stir-fried Pumpkin)

Name: Pad Taeng Kwan (Stir-fried Pumpkin)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 500 g pumpkin peeled, deseeded, and cut into 1-inch cubes; 3 clove garlic minced; 2 tbsp vegetable oil; 2 tbsp soy sauce gluten-free if needed; 1 tbsp mushroom sauce; 1 tsp sugar; 0.25 cup water; 1 pcs red chili sliced, for garnish (optional); 0.25 cup thai basil fresh leaves, for garnish (optional)

This simple Thai stir-fried pumpkin dish offers a delightful balance of sweet and savory flavors. Tender pumpkin pieces are quickly cooked with garlic and a savory sauce, making for a comforting side dish. It's a naturally vegan recipe that highlights the versatility of pumpkin.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 108 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpumpkin, peeled, deseeded, and cut into 1-inch cubes
3 clovegarlic, minced
2 tbspvegetable oil
2 tbspsoy sauce, gluten-free if needed
1 tbspmushroom sauce
1 tspsugar
0.25 cupwater

garnish

1 pcsred chili, sliced, for garnish(optional)
0.25 cupthai basil, fresh leaves, for garnish(optional)

Equipment

wok · skillet · cutting board · knife

The method

Step by step

1
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
2
Add the garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
About 1 min
3
Add the pumpkin cubes to the wok and stir-fry for 5-7 minutes, until the pumpkin starts to soften slightly and turn golden in places.
About 7 min
Cook’s note: Stir frequently to ensure even cooking and prevent sticking.
4
Pour in the soy sauce, mushroom sauce, sugar, and water. Stir well to combine all the ingredients and coat the pumpkin.
About 1 min
5
Cover the wok and let the pumpkin simmer for 5-8 minutes, or until it is tender but still holds its shape.
About 8 min
Cook’s note: Check for tenderness by piercing a piece of pumpkin with a fork.
6
Remove the lid and continue to cook for another 1-2 minutes, allowing some of the sauce to reduce slightly.
About 2 min
7
Taste and adjust seasoning if necessary, adding more soy sauce or sugar to your preference.
8
Serve hot, garnished with sliced red chili and fresh Thai basil leaves if desired.

Per serving

Nutrition

68%Score

Calories: 108.1kcal
Protein: 2g
Carbs: 10.7g
Fat: 7.2g
Fibre: 0.8g
Sugar: 4.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Pad Taeng Kwan in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop over medium heat until warmed through.