800g peeled butternut pumpkin, cut into 1cm cubes
¼ cup (60ml) peanut oil
1 tsp sesame oil
2 medium (300g) brown onions,
6 cloves garlic, sliced thinly
6 cm (30g) ginger, grated
2–4 red birdseye chillies, de-seeded,
sliced thinly, extra to serve
250g sugar snap or snow peas, trimmed and sliced on diagonal
2 tbsp kecap manis (sweet Indonesian
2 tsp fish sauce, or to taste
1 lime, juice only
1 bunch Thai, opal or green basil leaves
4 green onions (shallots), sliced thinly
½ cup (75g) roasted unsalted cashews
40g fried shallots
Steamed jasmine rice, to serve
1. Steam or microwave the pumpkin until just tender, only 3–4 minutes.
2. Heat oils in a wok over high heat; add onion and cook for a few minutes, stirring occasionally, until softened but not brown. Add garlic, ginger and 2 of the chillies (or to taste), stir until fragrant. Return pumpkin and cook until golden.
3. Add peas, kecap manis and ¼ cup (60ml) water; stir-fry until sauce thickens slightly.
4. Remove from heat; season with fish sauce and lime juice; toss whole basil leaves, most of green onion and nuts through stir-fry until well combined.
5. Serve with rice and top stir-fry with fried shallots and extra chilli, nuts and green onion.
Lyndey’s note: fried shallots are available from Asian stores.