Pumpkin Stir-fry with Honey-Soy Dressing

Difficulty:  Easy

Serves:  6 at home or 24 tastes in the classroom

Fresh from the garden: brown onion, chilli, garlic, pumpkin, spring onions, zucchini

Source: Stephanie Alexander Kitchen Garden Foundation


  • metric measuring cups,  spoons & scales
  • chopping board & non-slip mat
  • cook’s knife
  • 2 small bowls
  • wok
  • spatula
  • steamer
  • serving plates


  • 2 tbsp dark soy sauce
  • 2 tsp oyster sauce
  • 3 tbsp honey
  • 1 tbsp sunflower oil
  • 1 brown onion, peeled and sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 1 long red chilli, halved, de-seeded and sliced
  • 1 broccoli head, cut into florets
  • 1 zucchini, halved, sliced diagonally
  • 500 g butternut pumpkin, diced into 1.5 cm cubes, steamed
  • 4 spring onions, sliced finely on the diagonal
  • 1 quantity Basic Egg Noodles
  • 2 eggs, lightly beaten
  • 1 small handful of coriander, chopped

What to do

  • Prepare the ingredients based on the instructions in the ingredients list.
  • Combine the sauces and honey in a small bowl and set aside.
  • Heat the wok over high heat.
  • Add the oil. Swirl to coat.
  • Add the onion, then the garlic and chilli. Stir-fry for 2 minutes.
  • Add the broccoli. Stir-fry for 2 minutes then add zucchini.
  • Add the pumpkin and continue to stir-fry, then add the spring onions and stir-fry for a further 2 minutes.
  • Add the egg noodles. Stir-fry to combine.
  • Add the egg. Stir-fry for 1 or 2 minutes until egg has just set.
  • Finally, add the sauce mixture. Toss to combine.
  • Divide between serving platters for each table and sprinkle with coriander.

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