For this stir fry, you could reduce pumpkin, zucchini and eggplant by half and replace with 350g tofu or 500g sliced beef rump steak.
Ingredients
- 1kg butternut pumpkin, peeled, cut into 3cm pieces
- 1/3 cup kecap manis (sweet soy sauce)
- 2 tablespoons Ayam oyster sauce
- 1 long red chilli, finely chopped
- 1/2 teaspoon ground white pepper
- 1 tablespoon peanut oil
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 2 zucchini, halved lengthways, sliced diagonally
- 1 medium eggplant, cut into 2cm pieces
- 2 eggs, lightly beaten
Method
- Step 1Place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender. Drain.
- Step 2Combine kecap manis, oyster sauce, chilli and pepper in a small bowl.
- Step 3Heat a wok over high heat. Add half the oil. Swirl to coat. Add onion and garlic. Stir-fry for 2 minutes or until softened. Add remaining oil. Swirl to coat. Add zucchini and eggplant. Stir-fry for 4 to 5 minutes or until tender. Add pumpkin. Stir-fry for 2 minutes. Add egg. Stir-fry for 1 minute or until egg is just cooked. Add sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve.
- High carb
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1038 kj
Energy
9g
Fat Total
2g
Saturated Fat
8g
Fibre
12g
Protein
109mg
Cholesterol
1917.48mg
Sodium
19g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Tip:
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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