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Chinese scrambled egg

Sophie Grigson from Good Food Bites
Garlic and ginger add their distinctive flavour to scrambled egg with pumpkin in Sophie Grigson's quick and tasty recipe

Chinese scrambled egg

Method

1. Slice the pumpkin very thinly, then cut the slices into narrow batons, about 2.5-4cm long.

2. Beat the eggs in a bowl, seasoning with salt and freshly ground pepper.

3. Heat the oil in a wok over a high heat until hazy.

4. Add in the garlic and ginger. Stir-fry for a few seconds.

5. Add the squash and stir-fry until lightly browned and tender.

6. Pour in the beaten egg and quickly stir and scramble until beginning to set.

7. Scoop into a dish and serve at once.

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Serves: 2

Prep: 5 min
Cook: 5 min

Ingredients
175-225g piece of pumpkin, or other winter squash, peeled and deseeded
4 Eggs
Salt, and freshly ground pepper
2 tbsp vegetable oil
1 garlic clove, chopped
1cm fresh ginger root, finely chopped