Thai cuisine · Vegetable Dishes

Stir-Fried Pumpkin with Egg

Slices of pumpkin stir-fried in the wok until tender, with beaten egg coating each slice in a silky layer.

Ingredients · for 4 servings

• 800g Hokkaido pumpkin
• 3 eggs
• 4 garlic cloves
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 100ml stock
• 2 spring onions
• 1/2 tsp white pepper
• 3 tbsp oil

Instructions

1. Wash the Hokkaido pumpkin, halve it, scoop out the seeds and slice it unpeeled into 5mm thin slices – the skin will soften naturally during frying.
2. Finely chop the garlic, cut the spring onions into thin rounds, and beat the eggs with the white pepper.
3. Stir the light soy sauce, oyster sauce, sugar and stock together into a seasoning liquid.
4. Heat the oil in the wok, fry the garlic for 20 seconds, then add the pumpkin slices and fry over high heat for 3 minutes until they start to colour at the edges.
5. Pour in the seasoning liquid, cover and braise for 6–8 minutes until the pumpkin gives under pressure but the slices are still whole.
6. Remove the lid, pour the beaten eggs over the pumpkin and let them set for 1–2 minutes while gently turning, until they coat the slices; serve scattered with spring onions.