Stir-Fried Pumpkin

10 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 35 min

“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.” - by LIL_PYRO

Ingredients

3 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds

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Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
120 cal
6%

Fat
8.9 g
14%

Carbs
10.1 g
3%

Based on a 2,000 calorie diet

Reviews (10)

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NZ Student

Jan. 1, 2008

"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 other..." See more tip would be to use fresh finely chopped garlic, oh and add water if it is 'sizzling' as the water will evaporate - saves using oils and added fats."

jford

Nov. 3, 2008

"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 & garlic!..." See more"

sueb

Nov. 9, 2008

"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!..." See more"

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