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Pumpkin Egg Stir Fry

By Lindsey Merkin | May 1, 2014 11:49:29 CST

Ingredients

  • 1 kabocha squash, weighing about 2½ pounds
  • 3 tablespoons cannabis olive oil
  • 3 large cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 4 large eggs
  • 1 teaspoon ground white or black pepper
  • Directions:

    Peel the pumpkin and cut it into quarters. With the side of a spoon, scrape off the seeds and the fibers. Cut the pumpkin into 1-inch cubes. Put the cannabis olive oil in a wok and set it over medium heat. When the oil is hot, add the garlic and stir-fry until fragrant. Add the pumpkin to the wok along with the fish sauce. Cover it with plain water and boil until the pumpkin is soft enough for you to pierce the tip of a knife into it easily, yet still firm enough to hold the shape (about 10-15 minutes). The goal is to use the water to soften the pumpkin and let it evaporate, so there’s no need to replenish the water. Once the pumpkin is soft, make a well in the middle and crack the eggs right into it and stir. Once the eggs are cooked, remove the wok from heat. Sprinkle the ground pepper on top. Serve warm with rice.

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