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Chicken and Pumpkin Stir Fry


Serves 4

1 tablespoon sesame oil
2 brown onions, sliced
1 teaspoon cracked pepper
2 red chilies, seed removed chopped
4 x 150 g chicken breast fillets, sliced
600 g pumpkin, peeled and sliced thinly
1 cup bean shoots ½ fish sauce
½ cup small basil leaves

Heat oil in large non-stick pan or wok.  Add the onion, pepper and chili and cook for 1 minute.  Add the chicken and cook for further 3 minutes or until browned.  Add the fish sauce, pumpkin and bean shoot, cover and cook, stirring occasionally, for 3-4 minutes or until pumpkin is just soft.  Stir through the basil and serve.