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PREPARATION:
1. Sauté chopped garlic in oil over medium heat until fragrant; remove from the wok and put aside.
2. Add pumpkin to the same wok and fry over low heat until brown and tender Pour in all the mushrooms and stir-fry until done. Follow with the tomatoes and roasted dried chilies.
3. Season to taste with fish sauce and sugar, sprinkle in some black pepper and stir thoroughly. Transfer to a serving dish and serve.
Thai Food Source:
The Best Thai Stir-fried Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Stir Fry Pumpkin Recipe
(Phat Fak Thawng)
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INGREDIENTS:
500 grams |
pumpkin, cut into pieces |
100 grams |
oyster (white) mushrooms, cut into pieces |
100 grams |
straw mushrooms, halved |
100 grams |
fresh Shiitake mushrooms, halved |
4 |
tomatoes |
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4 |
dried spur chilies, cut into short lengths |
6 cloves |
chopped garlic |
2 tsp |
black pepper, coarsely ground |
2 tsp |
sugar |
1 tbsp |
fish sauce |
3 tsp |
vegetable oil |
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