Pumpkin with egg and chives

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.
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  1. Step 1

    Boil the pumpkin in plenty of water until it is just soft. Remove the pan from the heat and drain
  2. Step 2

    Heat the oil in a wok, add the garlic and pumpkin and fry until fragrant
  3. Step 3

    Season with the soy sauce, oyster sauce and black pepper
  4. Step 4

    Pour in the egg and let it sit before folding the curds into the dish
  5. Step 5

    Garnish with the chives or basil leaves and serve immediately