Pumpkin Cashew Stir-Fry

Ingredients

• 🧂Saltto taste
  
• 🥬Bell Pepper1, sliced
  
• 🧅Spring Onions3, cut into batons
  
• 🫙Oyster Sauce1 tbsp
  
• 🐟Fish Sauce2 tbsp
  
• 🥬Shallots4 cloves, minced
  
• 🫙Cashews100 g
  
• 🥬Pumpkin500 g, cubed
  
• 🫙Coconut Oil2 tbsp
  
• 🫙Red Curry Paste1 tsp
  

Optional extras

• 🌿Thai Basilhandful, to finish
  

Instructions

1. 1

   Get your wok ripping hot and add the Coconut Oil — it should shimmer instantly.

2. 2

   Toss in the shallots and red curry paste for 15 seconds, no longer, so they perfume the oil without burning.

3. 3

   Add the pumpkin and stir-fry hard, keeping everything moving until just cooked through.

4. 4

   Throw in the bell pepper and spring onions, then splash in the fish sauce around the edge of the wok.

5. 5

   Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.