Simple Stir-Fried Pumpkin Shoots

Why people make this dish

When the summer turns hot and sticky, Nourilo likes to reach for the simplest greens of the season. Tender pumpkin shoots are exactly that — humble, fresh, and quick. In the food-therapy tradition they are valued in damp, muggy weather to help the body feel light and unclogged. A plain stir-fry lets their grassy sweetness come through.

Method

1. Before cooking, rub the young shoots gently between your hands to remove the fine hairs, then rinse.
2. For the tender stems, peel off the thin outer skin.
3. Heat oil in a wok, stir-fry the shoots over high heat until just wilted, season to taste, and serve.

Nourilo’s Tips

Pumpkin shoots grow many fine prickly hairs. Before stir-frying, rub the young shoots lightly by hand to wash the fine hairs off, and tear away the outer skin of the tender stems so they are pleasant to eat.