Sorry it’s taken me so long to post this recipe. When I’m not making a recipe specifically for the blog, I usually don’t measure ingredients (especially when it comes to stir fries). So I couldn’t post the recipe until I’d made it again and remembered to measure all the ingredients!
Pumpkin Pie Stir Fry
· 150 grams zucchini, chopped
· 160 grams broccoli florets
· 60 grams snow peas, cut if desired
· 40 grams kale
· ½ can bean sprouts, well-drained
· ½ tsp ground ginger
· Salt to taste
· ¼ cup canned pumpkin
· Optional: ricemilk, sweetener
Instructions:
1. Put the zucchini in a pan (with sautéing liquid of choice), sprinkle with salt, and sauté until it’s semi-soft.
2. Now, add the broccoli (and a bit of water if needed). Continue to cook until the broccoli is soft.
3. Add the snow peas and continue to cook for 2-5 minutes, stirring occasionally.
4. Rip the kale into smallish strips, and add this to the pan. Stir.
5. After about a minute, throw the bean sprouts into the pan.
6. Mix together, add the ginger and the pumpkin, then mix again. Also add your sweetener now, if using. (I’ve not tried it with sugar, but if you want a sweeter stir fry, brown sugar might be the way to go.)
7. You can eat the stir fry hot from the pan, but I like to fridge it for a few hours and eat it cold. I also drizzle on just a bit of my beloved ricemilk right before eating—it really jazzes up the flavor!
Click on the photo to see the stir fry in all its pumpkin-y glory. For more info about what’s going on in the above picture, see this post.
(Click here for the Carrot Cake Cupcake recipe.)
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You can change up the veggies, too:
Mushrooms and Bok choy are subbed for the kale, and the white thing on the left is a crunchy piece of jicama. Mr. Stir Fry sits atop a bed of wheatberries (but not these wheatberries!!!)
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And if–upon finishing your meal–you’re still in the mood for pumpkin, you can always have some Pumpkin Pie Pudding for dessert. Just don’t blame me if you turn orange!
That Pumpkin Pie Pudding has my attention! It all looks delish though!
You have made me turn orange with that pumpkin pudding
I love the sounds of the stir fry, I’ve been excited for that recipe for far too long! Such a foodie nerd here.
yum! this looks so good! I never thought of incorporating pumpkin into a stir fry
I’ve never cooked with pumpkin before, but this looks delicious!
Fall is my favorite time of year because that is when all of the pumpkin flavored goodies and pumpkin inspired recipes come out!
However, as much as I love it, sometimes I forget about it the rest of the year. These 2 recipes are ones I want to try for sure, and they would be great any time of the year!
Hmm… interesting flavor combo there… love it!
I just want to say that I read your blog all the time, and the posts just make me so happy! You are just too darn cute, loving and talented!
Wish I knew how to convert those measurements… haha. I just throw things together too, and rarely measure!
I really want to try that! It looks really yummy! You are such a great cook!
love this idea!
Can’t wait to try this =] I find a way to sneak pumpkin into one my meals or snacks EVERYDAY. Sometimes I put it in my oatmeal, my yogurt, on a graham cracker w/ cream cheese, eat it by the spoonful…You gt the idea.
Interesting stirfry. I’m sure any veggies you have on hand would work in it. But canned bean sprouts? I didn’t know there was such a thing! I’ve only ever seen, or eaten, fresh.
I love putting pumpkin in my scrambles so I bet it would taste awesome in a stir-fry too!
Hooray for pumpkins!
p.s. I saw Kamut Flakes at Whole Foods today and immediately thought of you
Love, Meg
WOW! That’s way cool
Hi katie!
thanks for dropping on my blog
by the way, do you think i can sautee in water instead of oil? if so, what’s the proper method?
Stir fry looks good, but the pudding.. EVEN BETTER (since I have all the ingredients). I’ve got half a pound of tofu that needs to be used up.
Loveyababe.
-E
P.S. You are hilarious
Thanks for sharing the recipe with us! Sounds totally delicious.
What a cool idea! I almost never use pumpkin in a savory way, so this is a great way to start.
I’m okay with being orange. I think pumpkin is good in just about anything! Especially my tummy.
Delicious AND healthy, what a great meal. Thanks for the inspiration!
Mmm mmm, I love pumpkin!
I’ve been having that pumpkin pudding pie lately and I’m here to testify that it’s soooooooo delicious!!!!!!
I wish I liked pumpkin! Haha, I know, I’m weird.
Sounds very yummy!
Great recipe! Thanks for sharing!
my perf popsicle would SOOO be chocolate hazelnut. any ideas on how to make that one?
mmm or coconut mango!
i have officially saved this recipe to my favorites
I never would have thought of that combo, but the picture looks good! I’ll have to put that one on my to-make list!
Thanks for posting the recipe!
I bet pumpkin tastes great in a stir-fry. Its something I would never think of, but now I’ll have to give it a try….the ricemilk thing is kinda different though. I don’t know ’bout all that.
thanks for leaving sweet comments- it means alot for someone with such a busy life!
Orange veggies are my favorite color veggie- don’t take this personally greens
What a great combination! Thanks for sharing the recipe!!
I have tried very few things involving pumpkin that I didn’t like. Love it!
Love pumpkin!
Sounds great! Pumpkin is soooo versatile.
You can’t go wrong with Cinnamon Raisin or Cinnamon Anything =]
Sounds delicious! I would have never thought to add canned pumpkin to a stir fry!
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