Coffee with the Chicken Ladies

It’s still October so we’re still sharing pumpkin recipes! This week’s is a delicious savory dish – Pumpkin and Egg Stir-Fry. The inspiration for this recipe was a Thai dish that used pumpkin or winter squash. We’ve made this stir-fry with pumpkin, with squash, and with sweet potatoes, and every one of them was delicious. You’ll also need 4 eggs for this recipe.

This recipe is naturally dairy free and can be gluten free if you use tamari or gluten free soy sauce and gluten free fish sauce. We like to serve this over steamed rice with a side of something green and crunchy.

We talk you through this recipe in Episode 204 of our podcast. If you enjoyed making this delicious Pumpkin and Egg Stir-Fry, you may like our recipes for Thai Style Omelets, and Baked Spanish Rice with Eggs and Chickpeas.

Thai-Inspired Pumpkin and Egg Stir Fry

This is a healthy and delicious dish that cooks up in half an hour or so. If you don’t have pumpkin, you can use butternut or most other winter squashes, or even sweet potatoes. You can also add broccoli or other veg if desired. We love this over steamed rice with a bit of hoisin sauce.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 small pumpkin or kabocha squash about 2.5 lb
• 3 large garlic cloves minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce tamari, or gluten free soy sauce
• 1-2 cups of water
• 4 eggs lightly beaten
• ¼ tsp ground pepper white or black
• olive oil

Method

 

1. Peel the squash and cut into small cubes – around 1″ pieces.
2. Heat the oil in large skillet over medium heat. Add the garlic and saute for a minute or so. Add in the squash, fish sauce, and soy sauce along with enough of the water to cover the squash. Bring to a boil and allow the squash to steam until it is cooked through and the water has almost evaporated. This will take about 12-15 minutes.
3. Push the squash to the sides of the pan. Pour the eggs into the center and stir them about rapidly until they’re just cooked, about 2 minutes or so. Stir everything together and season with salt and pepper. Serve over steamed rice or rice noodles and enjoy.