800 g pumpkin or butternut squash
2 tbsp oil
2 garlic cloves
1 tsp grated root ginger
2 bird´s eye chillies, finely chopped
1 tsp finely grated lime zest
1 tbsp lime juice
2 1/2 tbsp light soy sauce
185 ml vegetable stock
1 tsp white sugar
35 g coriander, chopped
1. Peel the pumpkin and remove the seeds with a spoon. Dice the pumpkin flesh.
2. Heat the oil in a large frying pan over a medium heat. Add the garlic, ginger and chilli. Stir-fry for 1 minute. Keep moving the garlic and chilli around the pan making sure they don´t burn, as this will create a bitter taste.
3. Add the pumpkin, lime zest, lime juice, soy sauce, stock and sugar. Cook for 10 minutes until the pumpkin is tender.
4. Remove the lid and gently stir-fry for 5 minutes, or until the liquid is reduced. Gently stir in the chopped coriander and serve.