Young Pumpkin and Egg Stir-Fry

Wash the young pumpkin, trim the ends and scoop out the central seed core, keeping the tender skin. Weigh out 350 g after trimming. Cut into slices about 3 mm thick, then into even strips about 5–7 cm long.

Crack the 2 large eggs into a bowl. Add 1 g salt and beat until the whites and yolks are evenly combined.

Heat a wok over medium-high heat and add 10 ml vegetable oil. Pour in all the egg mixture. As the edges set, gently push it into 2–4 cm curds. Transfer out as soon as the eggs set and no liquid remains, about 45–60 seconds; avoid browning.

Add the remaining 5 ml vegetable oil to the same wok. Stir-fry all the pumpkin strips over medium-high heat for about 1 minute. Add 20 ml water around the edge and stir-fry for another 2–3 minutes, until slightly translucent and flexible but still defined. Add the remaining 1 g salt. Let any pooled liquid evaporate.

Return all the scrambled eggs and gently toss for about 20–30 seconds, until evenly mixed and the eggs are fully set and hot throughout. Turn off the heat and plate immediately. The dish should be moist without a pool of liquid.