Wednesday, September 26, 2012

Pumpkin Leaves in Oyster Sauce

My husband bought a clump of weird-looking leaves, and I wasn't sure what to do with them. Turns out, they were pumpkin leaves so I did some searching for Thai pumpkin leaves to go with our Thai Cashew Chicken. I found this recipe on a Thai food website and had surprisingly good results with this interesting food! You could probably do this with just about any type of green leafy vegetable.

Pumpkin Leaves in Oyster Sauce
  • 2 cups pumpkin leaves, torn into small pieces
  • 2-3 cloves garlic, minced
  • 2 Tablespoons oyster sauce
  • 1 teaspoon soy sauce, less if you're using something like Kikkoman
  • 1 teaspoon fish sauce
  • 1 Tablespoon oil
  1. After rinsing the pumpkin leaves, tear them and their stems into small pieces 1-2 inches. Anything that is too difficult to tear or snap with your fingers will probably be too fibrous to eat. I didn't like the idea of the little spines from the pumpkin in my throat so I also scraped the stems with a knife briefly to get some of those off. 
  2. In a wok, heat the oil over high heat. This dish cooks in about 3 minutes so have everything ready. Toss in the garlic and stir constantly to prevent burning.
  3. As soon as you notice the color beginning to change, throw in the leaves and stir to get the garlic off the bottom of the pan.
  4. Once the leaves begin to wilt, add the soy sauce and fish sauce. It might smell weird, but it tastes great.
  5. Stir for about a minute until the leaves have really shrunk and the liquid in the pan has evaporated some. 
  6. Stir in the oyster sauce and remove from heat. Add additional soy sauce if necessary. I found using the full amount of Kikkoman soy sauce was too salty so if you are using good quality soy sauce keep that in mind. 

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