1. Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls. 2. Heat the oil and garlic in a wok or a large saucepan on med-high. 3. Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender. 4. Meanwhile, prepare the sauce by mixing all ingredients together. 5. Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender. 6. Add the bok choy and stir fry for 1-2 minutes, again until tender. 7. Add tomatoes and stir-fry for 1-3 minutes or until the tomatoes are cooked to your liking. Some people like them barely cooked, others like them soggy. 8. If the pan has too much water, add 2 tablespoons of cornstarch to the sauce, before switching off the heat and quickly stirring in the sauce. 9. For Vegetarian omit the Fish sauce and use the suggested soy sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
