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    Pumpkin and Spinach Szechuan Stir-Fry

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    Pumpkin and Spinach Szechuan Stir-Fry

    Stir-fry sauces are a great standby for a quick meal. Fresh sauces are also suitable for home freezing, so if you don't finish the pack, you can freeze what's left.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 225g pumpkin flesh, cut into large chunks
    • 1 tbsp sunflower oil
    • 270g tub Fresh Eastern Inspirations Oriental Szechuan Stir Fry Sauce
    • 125g spinach, thoroughly washed and large stalks removed
    • 1 pack fresh coriander, roughly chopped


    1. Bring a large pan of water to the boil and cook the pumpkin for 5-6 minutes, until just tender. Drain well. Heat the oil in a large frying pan or wok and add the pumpkin. Cook for 3-4 minutes, tossing frequently.
    2. Spoon in the stir-fry sauce and toss to coat the pumpkin chunks. Cook for 1 minute, then add the spinach and simmer for another minute or two. Stir in the coriander and serve with steamed rice or noodles.

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    Cook's tips

    You can use butternut squash instead of pumpkin. Remove its tough, thick skin with a vegetable peeler. To get 225g peeled weight of pumpkin or squash flesh, choose a small one, weighing 350g-450g.


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    5 stars