Easy Chunky Sweet Chilli Pumpkin Stir-Fry

• 3 tablespoons oil
• 4 tablespoons water
• 500 -750 g pumpkin (a small or medium sized one)
• 100 -250 g eggplants
• 1 bunch bok choy
• 3 tomatoes
• 4 garlic cloves, finely chopped
• 4 tablespoons sweet chili sauce
• 2 teaspoons grated ginger
• 12 teaspoon fish sauce or 12 teaspoon soy sauce
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• salt and pepper

1. Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks.
2. Keep in separate bowls.
3. Heat the oil and garlic in a wok or a large saucepan on med-high.
4. Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
5. Meanwhile, prepare the sauce by mixing all ingredients together.
6. Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
7. Add the bok choy and stir fry for 1-2 minutes, again until tender.
8. Add tomatoes and stir-fry for 1-3 minutes or until the tomatoes are cooked to your liking.
9. Some people like them barely cooked, others like them soggy.
10. If the pan has too much water, add 2 tablespoons of cornstarch to the sauce, before switching off the heat and quickly stirring in the sauce.
11. For Vegetarian omit the Fish sauce and use the suggested soy sauce.

oil, water, eggplants, choy, tomatoes, garlic, sweet chili sauce, ginger, fish sauce, parsley, oregano, salt

Taken from www.food.com/recipe/easy-chunky-sweet-chilli-pumpkin-stir-fry-136876 (may not work)