Stir-fried pumpkin, water spinach and tomatoes with five spice

Light, fresh and tasty, this beautiful vegetarian pumpkin stir-fry is full of nutrients. Enjoy on the side of a dinner spread or on it's own with some steamed rice.



1.Heat 2 tablespoons of the coconut oil in a large wok over medium heat; cook pumpkin pieces, turning frequently, for 6 minutes until almost tender. Remove from wok.
2.Meanwhile, combine five-spice, oyster sauce and the water in a small bowl.
3.Heat remaining oil in wok over medium-high heat; stir-fry ginger for 1 minute or until crisp. Add water spinach, tomatoes and five-spice mixture; stir-fry for 1 minute or until water spinach wilts. Return pumpkin to wok; stir through.
4.Serve stir-fry topped with almonds.

Coconut oil is a solidified oil sold in jars and is available from major supermarkets and health food stores. Melt coconut oil as you would butter, either in a small saucepan over low heat or in the microwave. You will need about 1 bunch of water spinach for this recipe. Water spinach is a delicious asian green with small elongated leaves and succulent hollow stems. Both the mild-tasting stems and leaves are eaten.


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