Never did I know that stir-frying pumpkin can be so scrumptious. I saved some of the pumpkin fresh from a pumpkin that we carved earlier. I had pumpkin porridge before and I really liked it as it was sweet and filling. But I know my girls don't really fancy porridge so I thought I would try something different.
I stir fried zucchini with this recipe and we all loved it, so why not try it with pumpkin. It was my first time cooking a stir-frying pumpkin and it was so yummy. The fish sauce gave this dish an extra boost. If you have extra fresh pumpkin at home, give this dish a try! I took this picture at night, so it did not look very appetizing, but don't be fooled by it's look, this is a dish I will make again and again.
1/4 of a medium Pumpkin, julienne
1/4 cup of dried shrimps, soften in warm water and drain
3 cloves of garlic, minced
2 large eggs, beaten and seasoned with soy sauce and white pepper
Fish sauce to taste
1 tsp. sugar
1 tsp. chicken stock powder
1. In a heated wok, add in some cooking oil. When hot, add in the beaten eggs, stir-fry until cooked.
2. Scoop the eggs to the side of the wok, add in garlic and dried shrimps in the remaining oil, stir-fry until garlic is slightly golden and dried shrimps are fragrant. Add in pumpkins and mix all together and stir-fry well.
3. Stir-fry until pumpkin is cooked and soften. Season with (A). Serve hot!