Pumpkin Shoots

[PLUMPUDDING]

I was telling my son that the pumpkin seeds I brought back from Thailand were growing so rampant they were taking over the garden.

He suggested a very simple recipe to slow them down a bit.

Take 6 inch long shoot tips and stir fry with crushed garlic, oyster sauce and a splash of water for a few minutes. You can have them slightly crunchy but I waited for them to soften up a bit more. They are lovely and tender, the tendrils, leaves and stems. I served them with stir fried chicken and noodles.

There is no sign that they will flower in time to produce any pumpkins, so I may as well eat the shoots.