Stir-fried vegetables on asian-style coconut & pumpkin polenta

Stir-fried vegetables on asian-style coconut & pumpkin polenta
  • 400ml Massel vegetable liquid stock, plus 100ml extra
  • 500g pumpkin, peeled, chopped
  • 400ml can coconut milk
  • 150g instant polenta
  • 2 tablespoons vegetable oil
  • 1 garlic clove, crushed
  • 1 teaspoon finely chopped ginger
  • 100g fresh wood ear mushrooms (see note), sliced
  • 100g canned baby corn, halved lengthways
  • 100g (about ⅓ bunch) gai lan (Chinese broccoli), cut into 4cm pieces
  • 1 long red chilli, deseeded, finely chopped
  • Coriander and toasted cashews, to serve
  1. Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm.
  2. Heat oil in a wok over medium heat and cook garlic and ginger for 30 seconds. Add mushroom, corn, gai lan and chilli and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until vegetables are cooked. Divide polenta among 4 shallow bowls, top with vegetables and scatter with coriander and cashews. Serve immediately.