Stir-Fried Pumpkin

Stir-Fried Pumpkin

10
LIL_PYRO 0

"This is a quick and simple pumpkin stir-fry for fall. It is great for the Halloween season due to its orange color accented with the black sesame seeds. It has a nice, exotic Asian flavor and goes well with white rice."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great EASY recipe, although i used leftover brocolli instead of carrot. This would be a substantial meal without white rice as i used leftover roast pumpkin which added bulk to the meal. My only...

Most helpful critical review

This would taste better with meat....and Jack Daniels. I made it and then immediatley threw it in the trash. It wasn't good enough for my cat.

Great EASY recipe, although i used leftover brocolli instead of carrot. This would be a substantial meal without white rice as i used leftover roast pumpkin which added bulk to the meal. My only...

I sliced the onions, garlic and carrots. Since I used white pumpkin, I used the natural colored sesame seeds. I cut the amount of salt in half. We are glad we tried this delicious recipe!

Really good! Had this as a meal w brown rice. I am very glad to have this recipe, and will definately cook it again. Who would have thought pumpkin would taste so good with soy sauce, pepper & g...

This would taste better with meat....and Jack Daniels. I made it and then immediatley threw it in the trash. It wasn't good enough for my cat.

I really enjoyed this dish. Although, it is labour intensive because you have to start from scratch with a pumpking - but the bonus is the roasted pumpkin seeds you get out of it too. My husba...

Pretty good. I was out of carrots, so I left that out. I served it over wild rice cooked with a vegetable bouillon cube.

This was pretty good but could use some kind of sauce - it's kind of dry. I added crushed red pepper because it was a little bland. Next time I'll add some peas. I served it over rice for dinne...

this dish was my first time to use a pumpkin for anything other than a Jack O'Lantern. It was a little salty for me, i think i will not use as much soy sauce next time. Otherwise very tasty!

This was definitely different than anything we have ever made before and although it wasn't my favorite we still finished it off. We did use a "normal" halloween pumpkin instead of one of the c...