Pumpkin And Chili Stir Fry With Thai Basil

• 1 lb pumpkin, peeled, seeded, cubed
• 3 tbsp peanut oil
• 1 None onion, thinly sliced
• 2 cloves garlic, crushed
• 4 None chiles, sliced
• 8 oz sugar snap peas
• 1/4 cup kecap manis (thick sweet soy sauce)
• 1 None bunch thai basil leaves
• 1/2 cup toasted cashews
• None None steamed jasmine rice, to serve

1. Bring a medium saucepan of salted water to a boil on high. Add pumpkin. Cook 2-3 minutes, until almost tender. Drain well.
2. In a wok or large frying pan, heat oil on high. Stir-fry onion 1-2 minutes, until golden. Add garlic and chilies and stir-fry for 1 minute, until fragrant. Mix in pumpkin and stir-fry 1-2 minutes, until lightly golden.
3. Add peas and kecap manis and stir-fry 1-2 minutes more.
4. Remove from heat. Stir in basil leaves and cashews. Serve with rice.

pumpkin, peanut oil, onion, garlic, chiles, sugar snap peas, manis, thai basil, cashews, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/29104 (may not work)