Name: Stir-fried pumpkin, water spinach and tomatoes with five spice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60g) extra virgin coconut oil, melted; 650 jap pumpkin, peeled, cut into 3cm pieces; 2 teaspoon chinese five-spice powder; 1/4 cup (60ml) oyster sauce; 1/4 cup (60ml) water; 6 centimetre piece fresh ginger (30g), cut into fine matchsticks; 185 gram water spinach, trimmed, cut into thirds; 250 gram cherry tomatoes, halved; 1/3 cup (20g) flaked almonds, roasted

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.

Serves 4

Prep

Cook

10M

Total

15M

Ingredients

1/4 cup (60g) extra virgin coconut oil, melted

650 jap pumpkin, peeled, cut into 3cm pieces

2 teaspoon chinese five-spice powder

1/4 cup (60ml) oyster sauce

1/4 cup (60ml) water

6 centimetre piece fresh ginger (30g), cut into fine matchsticks

185 gram water spinach, trimmed, cut into thirds

250 gram cherry tomatoes, halved

1/3 cup (20g) flaked almonds, roasted

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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