Veggie Pumpkin Stir-Fry with Salted Egg | Cooking With Jade The Food and Travel Blog by Chef Jade
Taiwanese Food

Veggie Pumpkin Stir-Fry with Salted Egg

A guilty pleasure, you don’t need to feel guilty about.

Inspired by: choochoocashew


  • 1 1/2 Kabocha or Buttercup Squash, Chopped into 2″ pieces
  • 4 salted eggs, cooked and separate yolk and white roughly chopped
  • 6 Cloves of Garlic, finely chopped
  • 3 Sprigs of spring onion, diced
  • 1 dash of black pepper, to add some zing!


Heat up 1 tablespoon of oil, add the salted egg yolks to the oil and fry until bubbly, foamy and slightly golden. Use spatula to break up the yolk. About 3 mins on medium high heat.

  • Stir in chopped garlic.
  • Add the squash and evenly coat them with the yolk mixture.
  • Mix in the salted egg whites and cook till the squash is soft and tender about 10 mins.
  • Add the spring onion and mix, cook for another 2 mins.
  • Remove from heat, serve and enjoy!

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