This post to dedicated to those vegetarians who faithfully read this blog, even though it’s littered with animal body parts. (Yes, that’s you, Jan.) I’ve been trying to think of a dish that I can make that is vegetarian, that will get eaten in this house. We are committed meatararians in this house. Having said that though, we do love vegetables. Honestly. We do. We just like our veggies with meat.

I’ve been experimenting with stir fries, and this one is one of our favourites – pumpkin stir fry. Even the BBQ Man relishes it. Pumpkin is a little unknown ingredient in stir fries, which is a shame because its sweet flesh marries beautifully with a savoury stir fry sauce. This particular stir fry has a tart finish, which balances the sweetness of the pumpkin. It really is deeelicious!

josashimi pumpkin stir fry

This dish is will serve 2-3 as a main dish eaten with steamed rice, or 4-5 as a side dish. When choosing your pumpkin, it’s best to find one that hasn’t got lots of bumps and ridges, so that it is easier to peel. Butternuts are ideal


400g pumpkin, peeled and diced to bite sized pieces

100g capsicum, sliced to thin long strips

1-2 cloves garlic, chopped

oil for stir frying

1 cup of water

2 tbs rice wine vinegar

2 tbs Chinese rice wine

2 tbs salted soy beans

1 handful coriander

2 tbs fried shallot


Heat oil in wok or large pan

Fry garlic until slightly brown

Add pumpkin, stir through for 2-3 minutes

Add capsicum

Add abt 1/4 cup water to the wok, enough to cover the bottom. Turn up heat to high and place lid over wok for 3-4 minutes (the water will steam and cook the pumpkin a little faster than just stir frying)

Add the remaining water, rice wine, vinegar and soy beans to the wok. Stir through, lower heat and simmer until the pumpkin is tender. (The cooking time for pumpkin will vary according to variety and ripeness. I usually cook it until the edges go a little mushy.)

Serve with coriander and shallots on top