Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tbsp oyster sauce
- 1 1/2 tbsp honey
- 2 1/2 tbsp soy sauce
Preparation In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice. Per serving: 149.35 calories, 3.35 g protein, 34.25 g carbohydrates, .36 g total fat Nutritional analysis provided by Other Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD
Preparation In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice. Per serving: 149.35 calories, 3.35 g protein, 34.25 g carbohydrates, .36 g total fat Nutritional analysis provided by Other Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD
