Oriental Pumpkin Stir Fry
Elevate your weeknight dinner with this vibrant Oriental Pumpkin Stir Fry, a colorful medley of hearty pumpkin, crisp red bell peppers, tender broccoli florets, and sweet carrots brought to life with the rich flavors of sesame oil, soy sauce, and oyster sauce. Perfectly caramelized pumpkin cubes provide a subtly sweet contrast to the savory, umami-packed sauce, while garlic and ginger add a touch of aromatic warmth. Garnished with sliced green onions and a sprinkle of toasted sesame seeds, this quick and easy stir fry comes together in just 30 minutes, making it an ideal vegetarian-friendly side dish or main course when served over fluffy steamed rice. Bursting with wholesome ingredients and bold Asian-inspired flavors, this recipe is a satisfying way to bring seasonal produce to your table.
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Recipe Information
Ingredients
- 3 cups pumpkin (peeled, seeds removed, and diced into 1-inch cubes)
- 1 medium red bell pepper (sliced)
- 1 cup broccoli florets
- 1 medium carrot (julienned)
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 green onions (sliced diagonally)
- 1 teaspoon sesame seeds (toasted)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, honey, water, and cornstarch. Set the sauce mixture aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
Add the diced pumpkin cubes and sauté for 5-6 minutes, stirring occasionally, until the edges start to soften and caramelize. Remove the pumpkin from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of sesame oil over medium-high heat.
Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Toss in the red bell pepper, broccoli florets, and julienned carrot. Stir fry for 3-4 minutes, keeping the vegetables slightly crisp.
Return the cooked pumpkin to the skillet. Stir to combine with the other vegetables.
Pour the prepared sauce mixture over the vegetables and pumpkin. Stir well to coat everything evenly.
Allow the sauce to thicken for 1-2 minutes, stirring frequently.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 49.1 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
