Stir-Fried Pumpkin

Stir-Fried Pumpkin

10
LIL_PYRO 0

"This is a quick and simple pumpkin stir-fry for fall. It is great for the Halloween season due to its orange color accented with the black sesame seeds. It has a nice, exotic Asian flavor and goes well with white rice."

Ingredients

35 m {{adjustedServings}} servings 120 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.
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Reviews

10
  1. 11 Ratings

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Great EASY recipe, although i used leftover brocolli instead of carrot. This would be a substantial meal without white rice as i used leftover roast pumpkin which added bulk to the meal. My only...

I sliced the onions, garlic and carrots. Since I used white pumpkin, I used the natural colored sesame seeds. I cut the amount of salt in half. We are glad we tried this delicious recipe!

Really good! Had this as a meal w brown rice. I am very glad to have this recipe, and will definately cook it again. Who would have thought pumpkin would taste so good with soy sauce, pepper & g...