Earth Eats: Real Food, Green Living

Pumpkin And Green Bean Stir Fry Encourages Creativity

This is a great recipe because, like most stir fry's, you can change it up and make it your own. And, it gives you advice for roasting pumpkins.

Roasted Pumpkin And Green Bean Stir Fry

Photo: Sarah Kaiser

You can eat this plain, straight out of the pan, or serve over a bed of brown rice.

The Work Pays Off

The hardest part of this recipe is preparing the pumpkin—namely, cutting it open! The stupid things can be a pain to slice. I had to enlist my boyfriend to do the cutting for me.

After you get it open, oven roasting is a slow process, but worth it for the delicious results. In the past, I steamed pumpkins, because it’s a quick way to cook them. But they seem to get waterlogged and soggy when you do this. Roasting the pumpkin will give you a nice texture—smooth to taste without falling apart.

Creativity On The Loose

This is a great recipe because, like most stir fry’s, you can change it up and make it your own. If you don’t have green beans, try steaming kale or broccoli instead. If you’re a meat eater, I think it would be delicious with some shrimp.

Feel free to experiment! First, you have to use recipes—but making your own changes and adjustments will give you the confidence you need to venture beyond the cookbook. At least, that’s what worked for me, and it’s made my experiences with cooking richer and more enjoyable.

Roasted Caramelized Pumpkin and Green Bean Stir Fry

Ingredients for Roasting:

  • 1 Tbsp. olive oil
  • 1/2 small quartered pie pumpkin (sugar pumpkin)
  • 2 Tbsp turbinado sugar, 2 tsp nutmeg, 1 tsp cinnamon
  • 1/4 cup water

Ingredients for stir fry:

  • 1 Tbsp. olive oil
  • 1/2 onion
  • 1 Tbsp. flour
  • 2 cups vegetable broth
  • 1 pound green beans
  • Salt to taste

Roasted Pumpkin And Green Bean Stir Fry

Photo: Sarah Kaiser

The pumpkin chunks taste a little like sweet potato or yam. They're soft and tender, and make a good contrast to the crunchy texture of the steamed green beans.

Method for Roasting:

  1. Rub the pumpkin pieces with olive oil, and place them in a large baking dish with water in the bottom.
  2. Sprinkle the sugar and spice mixture onto the flesh of the pumpkins
  3. Bake at 375 F for about an hour, or until cooked through
  4. Remove from oven and let pumpkin cool. Separate flesh from skin using a spoon.
  5. Slice pumpkin into bite-sized cubes.

Method for Stir Fry:

  1. Saute sliced onion in olive oil until aromatic and translucent. Sprinkle the flour over this mixture.
  2. Slowly add the broth into the pan, stirring as you go so the mixture can thicken.
  3. Add the green beans (ends removed) to the pan, and steam covered until cooked through. They beans should be bright green in color.
  4. Once the green beans are done, add in the pumpkin cubes, and steam for another 3-5 minutes or until warmed through.
Sarah Kaiser

Sarah Kaiser is a student-turned-townie living in Bloomington, Indiana. A social media specialist at Solution Tree, she spends her days tweeting and her nights foraging at the local summer market for new tastes and flavors. And occasionally rocking out on the ukulele.

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