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Stir-Fried Pumpkin with Garlic and Chilies (Pai Huang Gua)
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Stir-Fried Pumpkin with Garlic and Chilies (Pai Huang Gua)

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Pai Huang Gua is a popular Sichuan dish made with tender pumpkin, flavorful garlic, and spicy chilies. It's a simple yet delicious recipe that combines the sweetness of pumpkin with the savory flavors of garlic and chilies. This dish is perfect for those who love spicy food and are looking for a quick and easy recipe to add to their meal rotation. The stir-frying technique used in this recipe helps to preserve the nutrients and texture of the pumpkin, making it a healthy and tasty option for any meal.

Time Cook
15
Level
Beginner
Calories
240
Allergens
Peanuts, Gluten

Ingredients

1 medium-sized
Pumpkin
50 Calories
3 cloves
Garlic
15 Calories
2 Thai bird's eye
Chilies
10 Calories
2 tablespoons
Peanut oil
190 Calories
1 tablespoon
Soy sauce
5 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Sugar
10 Calories
1/4 cup
Scallions
10 Calories

Step-by-Step Instructions

1
Peel and dice the pumpkin into small cubes, removing any seeds or pulp. Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the pumpkin and cook for 5-7 minutes, or until tender and lightly caramelized.
2
Mince the garlic and chilies, and add them to the skillet or wok. Cook for 1-2 minutes, or until fragrant and slightly softened.
3
Add the soy sauce, salt, and sugar to the skillet or wok. Stir to combine and cook for 1-2 minutes, or until the sauce has thickened slightly.
4
Stir in the chopped scallions and cook for 1 minute, or until wilted. Serve the Pai Huang Gua hot over steamed jasmine rice or noodles.

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