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  • The Australian Women’s Weekly Food

    Fresher starts

    Mar 01, 2021 4 minutes

    FIVE-SPICE PUMPKIN, WATER SPINACH & TOMATO STIR-FRY

    PREP + COOK TIME 15 MINUTES SERVES 4

    2 teaspoons Chinese five–spice powder
    ¼ cup (60ml) Pearl River Bridge
    Soy Sauce
    1 tablespoon brown sugar
    6cm piece ginger (30g), cut into long, thin strips
    ¼ cup (60g) extra virgin coconut oil, melted (see notes)
    650g Kent pumpkin, peeled, cut into
    3cm pieces
    185g water spinach, trimmed, cut into thirds (see notes)
    250g cherry tomatoes, halved
    1/3 cup (20g) flaked almonds, roasted

    1 Combine five-spice, soy sauce, sugar and ¼ cup (60ml) water in a small bowl.

    Heat 2 tablespoons coconut oil in a large wok over medium heat; cook pumpkin, turning, for 6 minutes or until almost tender. Transfer to

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