Ingredients:
750 g pumpkin
125 ml chicken stock
2 -3 garlic cloves, minced
2 slices gingerroot, minced
2 stalks green onions, chopped
1 tablespoon sugar
1 tablespoon apricot preserves
2 tablespoons fish sauce
1 tablespoon canola oil
1 pinch pepper
Directions:
Peel pumpkin, remove seeds, wash and cube.
Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
Add pumpkin, sprinkle in sugar and saute for about 8-10 minutes until the pumpkin is soft.
Add in chicken stock and fish sauce, bring to a boil.
Then reduce heat and let it simmer for about 15 minutes.
The pumpkin will be a little mushy at this point.
Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).
Servings: 4
Time preparation: 5 min.
Time total: 33 min.