Pumpkin with egg and chives
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Luke Farrell notes that this forgiving stir-fry can be made with pumpkin, butternut squash or any type of gourd. “It’s a khao gaeng classic, and a good accompaniment to curries. Something green like chives or Thai basil leaves gives contrast.” Serve with plenty of hot jasmine rice.
First published in 2023
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Ingredients
Metric
Imperial
- 200g of pumpkin, cut into flat pieces
- 1 tbsp of vegetable oil, for frying
- 1 tbsp of garlic, crushed
- 1 tbsp of soy sauce
- 2 tbsp of oyster sauce
- 2 tsp ground black pepper
- 1 egg, beaten
- 1 handful of Chinese chives, cut into 1 inch lengths, or a handful of coriander or Thai basil leaves
SAVE RECIPE
Method
1
Boil the pumpkin in plenty of water until it is just soft. Remove the pan from the heat and drain
- 200g of pumpkin, cut into flat pieces
2
Heat the oil in a wok, add the garlic and pumpkin and fry until fragrant
- 1 tbsp of vegetable oil, for frying
- 1 tbsp of garlic, crushed
3
Season with the soy sauce, oyster sauce and black pepper
- 1 tbsp of soy sauce
- 2 tbsp of oyster sauce
- 2 tsp ground black pepper
4
Pour in the egg and let it sit before folding the curds into the dish
- 1 egg, beaten
5
Garnish with the chives or basil leaves and serve immediately
- 1 handful of Chinese chives, cut into 1 inch lengths, or a handful of coriander or Thai basil leaves
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