A crisp, colourful side with a savoury edge
When I want a pumpkin side dish that’s not heavy or overtly autumnal, I reach for this stir-fry. It’s bright in colour, quick to make, and carries just enough umami to feel satisfying without overshadowing the main meal. The pumpkin brings a natural sweetness, while the green beans stay crisp and fresh. The whole dish takes less than 20 minutes from pan to plate once the prep is done, which makes it a go-to when I’m short on time.
I like how this one feels almost like a bridge between seasons. It’s warm and earthy enough for autumn but still light and green enough for late summer. In my list of favourite pumpkin side dishes, it’s the one I tend to serve alongside grilled salmon or a roast chicken when I want something that’s not too rich.
Choosing your vegetables and flavours
For pumpkin, I use a firm one, they keep their shape well in a stir-fry and don’t fall apart under quick cooking. The green beans should be fresh, firm, and a deep green. To tie the flavours together, I use garlic, a splash of soy sauce, and a drizzle of sesame oil at the end. This gives the vegetables a glossy finish and a savoury depth that works beautifully against the pumpkin’s sweetness.
If you want to add a little heat, thinly sliced fresh chilli or a pinch of dried chilli flakes will do the trick without overpowering the dish.
Ingredients in metric measurements
- Pumpkin – 400 g, peeled and sliced into thin wedges (about 1 cm thick)
- Green beans – 200 g, trimmed
- Garlic – 2 cloves, finely sliced
- Soy sauce – 1 tablespoon
- Sesame oil – 1 teaspoon
- Neutral oil (like sunflower or canola) – 1 tablespoon
- Sea salt – ½ teaspoon
- Freshly ground black pepper – ¼ teaspoon
Method: quick cooking for maximum freshness
Bring a small pan of water to the boil. Add the pumpkin slices and cook for 2 minutes, just to start softening them. Drain and set aside. Do the same with the green beans, blanching for 1 minute before draining. This quick blanching step means the stir-fry won’t need long in the pan, keeping the vegetables crisp and vibrant.
Heat the neutral oil in a large wok or frying pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Increase the heat, then add the pumpkin and stir-fry for 3–4 minutes until lightly golden in places. Add the green beans and stir-fry for another 2 minutes.
Pour over the soy sauce, tossing everything well so the vegetables are coated. Season with salt and pepper, then finish with a drizzle of sesame oil just before serving.
Wine pairings for fresh, savoury flavours
A dry Riesling with bright acidity cuts through the sesame oil and soy while enhancing the pumpkin’s sweetness. If you prefer red, a light Gamay offers fruitiness without overpowering the stir-fry’s delicate balance.
Beer pairings to refresh and complement
A crisp lager keeps the palate refreshed and won’t clash with the soy sauce. For more depth, try a Japanese-style rice beer — it has a smooth, clean profile that matches the dish’s simplicity.
Frequently asked questions
Can I make this without soy sauce?
Yes, use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Can I use frozen green beans?
You can, but blanch them for only 30 seconds before stir-frying to avoid them becoming soft.
Can I add protein to make this a full meal?
Yes, prawns, tofu, or thinly sliced chicken breast all cook quickly enough to fit into this recipe without changing the method.
Tips for success
Slice the pumpkin thinly so it cooks quickly and evenly. Don’t skip blanching — it makes stir-frying faster and keeps the colours bright. Use high heat once the vegetables hit the wok to get a slight char without overcooking.
Storage and reheating
Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a hot pan for 2–3 minutes, adding a splash of water if needed to loosen the sauce.
Pumpkin and Green Bean Stir-Fry
Ingredients
- 400 g Pumpkin peeled and sliced into thin wedges (about 1 cm thick)
- 200 g Green beans trimmed
- 2 cloves Garlic finely sliced
- 1 tbsp Soy sauce
- 1 tsp Sesame Oil
- 1 tbsp Sunflower Oil
- ½ tsp Sea salt
- ¼ tsp Black pepper freshly ground
Instructions
- Bring a small pan of water to the boil. Add the pumpkin slices and cook for 2 minutes, just to start softening them. Drain and set aside. Do the same with the green beans, blanching for 1 minute before draining. This quick blanching step means the stir-fry won’t need long in the pan, keeping the vegetables crisp and vibrant.
- Heat the neutral oil in a large wok or frying pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Increase the heat, then add the pumpkin and stir-fry for 3–4 minutes until lightly golden in places. Add the green beans and stir-fry for another 2 minutes.
- Pour over the soy sauce, tossing everything well so the vegetables are coated. Season with salt and pepper, then finish with a drizzle of sesame oil just before serving.
Nutrition
Other pumpkin recipes
If you liked the freshness of this stir-fry, you may also enjoy other lighter recipes. The warm pumpkin and rocket salad with feta and pomegranate uses leafy greens for contrast. For something bright and citrusy, the pumpkin with lemon and dill offers another way to lift pumpkin. If you’d rather try a spiced direction, the roasted pumpkin with cumin and coriander gives depth without heaviness.