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 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 460kcal
Ingredients
1 1/2Kabocha or Buttercup SquashChopped into 2″ pieces
4salted eggscooked and separate yolk and white roughly chopped
6Clovesof Garlicfinely chopped
3Sprigs of spring oniondiced
1dash of black pepperto 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.