Pumpkin with egg and chives
This simple vegetarian Thai dish comes together in a flash, and is the perfect accompaniment to hot jasmine rice. Luke Farrell notes that this forgiving stir fry can be made with pumpkin, butternut squash or any type of gourd.
- Total:
Ingredients
- 200g of pumpkin, cut into flat pieces
- 1tbsp of vegetable oil, for frying
- 1tbsp of garlic, crushed
- 1tbsp of soy sauce
- 2tbsp of oyster sauce
- 2tsp ground black pepper
- 1egg, beaten
- 1handful of Chinese chives, cut into 1 inch lengths, or a handful of coriander or Thai basil leaves
Instructions
Step 1
Boil the pumpkin in plenty of water until it is just soft. Remove the pan from the heat and drainStep 2
Heat the oil in a wok, add the garlic and pumpkin and fry until fragrantStep 3
Season with the soy sauce, oyster sauce and black pepperStep 4
Pour in the egg and let it sit before folding the curds into the dishStep 5
Garnish with the chives or basil leaves and serve immediately