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Veggie Pumpkin Stir-Fry with Salted Egg

Veggie Pumpkin Stir-Fry with Salted Egg is a testament to the art of fusion cuisine, where diverse ingredients and cultural influences come together to create a dish that's both satisfying and delightful. A guilty pleasure, you don’t need to feel guilty about.
Course Main Course
Cuisine Taiwanese
Keyword Taiwanese Food
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 460kcal

Ingredients

  • 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!

Instructions

  • 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!