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Lydney’s Pumpkin, basil and chilli stir-fry

Lyndey’s Pumpkin, basil and chilli stir-fry

Preparation time
15 minutes
Cooking time
10 minutes


800g peeled butternut pumpkin, cut into 1cm cubes

¼ cup (60ml) peanut oil

1 tsp sesame oil

2 medium (300g) brown onions,

sliced thinly

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

soy sauce)

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

or peanuts

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.


Preparation time
15 minutes
Cooking time
10 minutes


Two Blues Sauvignon Blanc 2014
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