- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Enjoy zucchini, our favourite summer squash, in this speedy Thai stir-fry.
Ingredients
- 500g jap pumpkin, seeded, peeled, cut into 2cm cubes
- 1 tablespoon peanut oil
- 1 small red onion, cut into thin wedges
- 2 medium zucchini, cut into batons
- 2 garlic cloves, crushed
- 1 stalk lemongrass, trimmed, finely chopped
- 2cm piece fresh ginger, finely grated
- 300g silken firm tofu, cut into 1cm cubes
- 2 tablespoons kecap manis
- 1 tablespoon chilli sauce
- 1 tablespoon light soy sauce
- 1/2 cup fresh Thai basil leaves
- Steamed jasmine rice, to serve
Method
- Step 1Place pumpkin in a heatproof, microwave-safe bowl. Add 1 tablespoon cold water. Cover with a lid or plastic wrap. Microwave on HIGH (100%) for 4 to 5 minutes or until tender. Drain.
- Step 2Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 2 minutes or until just tender. Add pumpkin and zucchini. Stir-fry for 3 to 4 minutes or until zucchini is just tender. Add garlic, lemongrass and ginger. Stir-fry for 1 minute or until fragrant.
- Step 3Add tofu, kecap manis, chilli sauce and soy sauce. Stir-fry until heated through. Add basil. Season with pepper. Toss to combine. Serve with jasmine rice.
- High carb
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
902 kj
Energy
11g
Fat Total
2g
Saturated Fat
10g
Fibre
13g
Protein
1153.44mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
