Pumpkin and Egg Stir-Fry

Peel and deseed the pumpkin, then weigh 400 g. Cut into slices about 5 mm thick and 3–4 cm wide. Beat two large eggs with one-eighth teaspoon salt until evenly blended. Keep the pumpkin slices an even thickness so they cook together.

Warm a nonstick wok over medium heat and coat it with 10 ml vegetable oil. Add all the beaten eggs. As the edges set, gently push them into soft, broad curds. Cook for about 1–2 minutes until just set with no runny egg, then transfer to a clean white bowl.

Add the remaining 5 ml vegetable oil to the same wok, followed by all the pumpkin. Stir-fry over medium heat for about 2 minutes until lightly coated and slightly translucent at the edges, while the centers remain firm. Turn gently without crushing the slices.

Add all 75 ml water and the remaining one-eighth teaspoon salt; stir gently. Cover and simmer over medium-low heat for about 5–7 minutes, until a chopstick easily pierces the pumpkin but the slices still hold their shape. Uncover and let excess water evaporate, leaving only a thin moist coating. Avoid letting the wok boil dry.

Return all the scrambled eggs and gently fold over medium-low heat for about 30–60 seconds, until the eggs are hot and evenly mixed through. The pumpkin should be tender and intact, the curds soft, and the wok free of pooled liquid. Turn off the heat and plate immediately, without pressing or over-stirring the pumpkin.