Pumpkin and Green Bean Stir-Fry

Thin slices of pumpkin and bright green beans stir-fried with garlic, soy sauce, and sesame oil for a fresh, quick autumn side dish. Perfect alongside roasted meats, grilled fish, or vegetarian mains, this recipe keeps vegetables crisp and full of flavour without taking over the plate.

Course dinner, Side Dish

Cuisine Asian

Diet Vegetarian

Keyword october dish, Pumpkin, seasonal

Prep Time 10

Cook Time 10

Servings Servings

Calories 110

Author Spooning & Forking

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