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Pumpkin and spinach stir-fry

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 200g (1 cup) jasmine rice
  • 2 kaffir lime leaves
  • 500ml (2 cups) boiling water
  • 2 tablespoons oil
  • 1 x 100g pkt macadamia nuts
  • 1 red onion, cut into wedges
  • 1 1/2 tablespoons finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1kg Kent pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 x 100g pkt baby spinach leaves
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey


  • 1
    Place the rice, lime leaves and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 12 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.
  • 2
    Meanwhile, heat half the oil in a wok over medium heat. Add the macadamia nuts and stir-fry for 3 minutes or until golden. Transfer to a heatproof bowl.
  • 3
    Add the onion to the wok and stir-fry for 1 minute. Add ginger and garlic and stir-fry for 1 minute. Transfer to the bowl.
  • 4
    Heat the remaining oil in the wok over high heat. Add the pumpkin and stir-fry for 7 minutes or until just tender. Add the onion mixture, spinach, soy sauce, oyster sauce and honey, and stir-fry for 1-2 minutes or until the spinach wilts.
  • 5
    Divide the rice among serving bowls. Top with pumpkin mixture. Serve.

Source: taste.com.au


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