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

Veggie Pumpkin Stir-Fry with Salted Egg

< 1 minute

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


Veggie Pumpkin Stir-Fry with Salted Egg


  • 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!


Inspired by: choochoocashew

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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