Stir Fried Pumpkin With Pork Recipe

This simple recipe for stir fry pumpkin (or Kabocha squash) is one of my Thai husband's most popular dishes with our dinner guests. It's a classic Thai recipe, easy to prepare and high in vitamins and beta-carotene, a natural anti-oxidant widely reported for its health benefits.

Thai Stir-Fry Pumpkin
Simple & Delicious Stir-Fry Pumpkin with Pork


  • 1 small to medium sized pumpkin or Kabocha squash
  • 3 Tblsp. vegetable oil (not olive oil)
  • 2 cloves garlic
  • 1/3 lb of pork roast
  • 1/3 cup oyster sauce (Mae Krua brand)
  • 2 Tblsp sugar


  1. Cut the pumpkin in half and remove the seeds. Cut each half into smaller pieces about the size of your hand, so that they are more manageable. Peel the pieces (not necessary to be completely peeled) and cut into small pieces about 1 1/2" x 1/2" x 1/4". Cut up enough pumpkin so that you have about 5 cups sliced.
  2. Heat oil in a wok over medium high heat. Smash the garlic with a side of a cleaver or knife. Toss in the wok. Immediately add the sliced pumpkin. Stir to combine.
  3. Add the pork and stir again.
  4. Add the oyster sauce, sugar. Reduce the heat to medium and cook until the pumpkin is cooked through but still 'al dente' (somewhat firm in the middle), approximately 10 minutes.

Taste and adjust seasoning if needed (add a tiny bit of sugar if it is too salty, or more oyster sauce if it is too sweet).

Recipe Copyright © 2002 Temple of Thai

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