2 - 3 servings
This spicy, zesty Asian stir-fry is perfect for a quick dinner or an easy lunch.
Tbsp rice vinegar
cloves garlic, minced
red chili, cut into thin rounds (add less if you prefer a mild sauce)
tsp arrowroot flour (arrowroot starch)
tsp ground dried ginger
tsp five-spice powder
Tbsp coconut oil
(2-3 lbs) creamy-fleshed pumpkin, such as red kuri or butternut, peeled, seeded and cut into 1-inch pieces
Heaping ½ cup whole raw cashews
lb(s) bok choy, quartered
In a small bowl, whisk all sauce ingredients together. Set aside.
In a large wok or large high-sided skillet, heat oil over medium. Add pumpkin and onions; stir, cover, and continue to cook for 10 to 15 minutes, stirring a few times, until pumpkin and onions are tender and beginning to caramelize. Stir in cashews. Add bok choy on top of pumpkin mixture, cover, and cook until bok choy wilts (about 5 minutes). Stir in prepared sauce and cook until all vegetables are tender and sauce is glossy and thick. Serve hot with rice, quinoa, or cellophane noodles.