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!