Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Japanese Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 g Japanese pumpkin ( kabocha )
- 2 Tbsp vegetable oil
- 1–2 cloves garlic , minced
- 150 g minced pork or chicken
- 2 eggs
- ½ tsp fish sauce
- ¼ tsp sugar
- 1 pinch pepper
- 1–2 Tbsp chopped spring onions
- 1 Tbsp oyster sauce
Directions
To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Cut the pumpkin into 1- inch cubes and wash well with water.
Place pumpkin in a saucepan , and cover with water. Bring to the boil and cook until tender. When it is soft, drain the water.
Heat the oil in a pan, and fry the garlic until it becomes lightly browned and fragrant.
Add the minced pork to the pan, and let cook until the pork is nearly cooked through.
Add the cooked squash to the pork.
Crack the eggs into the pan.
Once the eggs are cooked, stir with pumpkin and minced pork.
Stir in the fish sauce, sugar, pepper, spring onion, and oyster sauce.
Serve with warm rice.