MEAT-FREE Mondays

CHILLI JAM PUMPKIN STIR-FRY

SERVES 4 PREP AND COOK: 25 MINS

800g piece butternut pumpkin, peeled, deseeded
1½ cups jasmine rice
1 red onion, thinly sliced
1 red capsicum, cut in thin strips 200g green beans, halved diagonally
2 tblsps chilli jam paste
2 tblsps light soy sauce
1 cup fresh basil leaves
1 lime, cut into wedges, to serve

1 Cut pumpkin into 1cm-thick slices. Steam or microwave until just tender. Drain and let cool.

2 Stir rice and 2¼ cups of water in a large saucepan until boiling. Simmer, covered, for about 12 minutes, or until cooked. Remove from heat. Stand, covered, for 5 minutes.

Meanwhile, heat an oiled large wok over a high heat. Add onion, capsicum and beans. Stir-fry for 2 minutes, or until