Phat Fak Thong (Stir-Fried Pumpkin with Egg)
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Ingredients
- 400 g pumpkin, peeled and cut into chunks
- 3 eggs
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp fish-free oyster sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 163 kcal
- Protein
- 7.4 g
- Carbohydrate
- 8.7 g
- of which sugars
- 3.9 g
- Fat
- 11.1 g
- of which saturates
- 2 g
- Fibre
- 0.6 g
- Salt
- 1.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat the vegetable oil in a wok over a medium-high heat and fry the garlic for 30 seconds until fragrant.
- 3
Add the pumpkin and stir-fry for 8 minutes, adding a splash of water if it starts to catch, until just tender.
- 4
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 5
Season with the soy sauce and fish-free oyster sauce.
- 6
Serve with jasmine rice.
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