Thai Stir-Fried Pumpkin, 'Pad Phuk Tong'
Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American halloween-style field pumpkin.
Ingredients
For 4 Person(s)
Ingredients
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Finely Chopped Garlic
- 1 Cup Finely-Chopped Pork (or other meat or tofu)
- 1 1/2 Cup Bite-Size Pieces of peeled pumpkin
- 2 Eggs
- 1 Tablespoon Oyster Sauce, use vegetarian if you prefer
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Golden Mountain Seasoning Sauce
- 1 Teaspoon Sugar
- 1/4 Cup Chicken Stock or Vegetable stock
- 1/2 Cup 2 inch length green onion
Method for Thai Stir-Fried Pumpkin, 'Pad Phuk Tong'
Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown. Add meat or tofu and saute until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done. Break the eggs into the wok and stir, add green onion, remove from heat and serve with fresh steamed jasmine rice.
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Comments (4)
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meenakshi
Permalinki want to know the difference between soy and soya sauce? want to learn more vegetarian recpies , i had once eaten BAI KHPAO VEGETARIAN VERSION USING SOYA GRANULES IN MY COUSIN PLACE CAN U PLEASE SHARE THAT RECIPIE WITH US?
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Anonymous
PermalinkSoy and Soya sauce are the same thing. Just as soya beans and soy beans are the same.
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AsianFusion
PermalinkSoy are the actual beans, while soy/soya sauce is the fermented soy beans that have been turned into a sauce.
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