Thai-Style Shredded Pumpkin

Recipe Ingredients

3/4 cup	177ml	Vegetable broth
1 tablespoon	15ml	Sucanat
1 tablespoon	15ml	Tamari
		= (or soy sauce)
2 teaspoons	10ml	Toasted sesame oil
2 tablespoons	30ml	Peanut oil
1 cup	62g / 2.2oz	Diagonally thinly-sliced green onions
1 1/2 tablespoons	22ml	Minced ginger
4 cups	948ml	Coarsely-shredded peeled pumpkin
3 tablespoons	45ml	Freshly-chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl, place the vegetable broth, Sucanat, tamari, and toasted sesame oil. Whisk well to dissolve the Sucanat, and set aside.

In a wok or non-stick skillet, heat the peanut oil. When hot, add the green onions and ginger, and stir-fry for 1 to 2 minutes to soften the green onions. Add the pumpkin and stir-fry for 2 minutes.

Add the reserved broth mixture, cover, reduce heat to low, and simmer for 5 to 7 minutes or until the pumpkin is tender.

Stir in the chopped cilantro and season to taste with salt and pepper. Transfer to a bowl or platter for service.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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