PUMPKIN, BASIL & CHILLI STIR-FRY

SERVES 4 PREP + COOK 25 MINS

cup peanut oil ¾ cup Thai basil leaves 2 garlic cloves, thinly sliced 4 small red Thai chillies, thinly sliced 1kg Jap pumpkin, thickly sliced 1 large red onion, cut into thin wedges 250g sugar snap peas, trimmed 1 tsp grated palm sugar ¼ cup vegetable stock 2 tbsp soy sauce 4 green onions, thinly sliced ½ cup roasted unsalted peanuts

1 Heat oil in a wok over high heat. Cook half basil for 1 min until crisp but still green. Remove with a slotted spoon, drain on paper towel.

2 Stir-fry garlic and chilli in wok 1 min until fragrant. Add pumpkin and onion, stir-fry 8 mins until browned all over and just tender. Add peas, sugar, stock and soy sauce. Stir-fry until sauce thickens slightly.

3 Remove wok from heat. Add green onion, peanuts and remaining basil. Toss until well combined. Serve topped with crisp basil.