Like many Thai people who have coconut, mango, or banana trees in their homes, both sets of my grandparents had lots of fruit trees in their homes. Their herb gardens also grew all year round with various herbs sprouting new leaves ready to be picked every week. Once in a while — just for kicks — we even grew some vegetables that we could have easily obtained from the market.
Angled gourds were among those vegetables. When some gourds were ripe for the picking, we would make this and serve it as part of dinner.
Angled Gourd Stir-Fry (ผัดบวบ) with Shrimp and Eggs
Serves 4
Printable Version
2 lbs angled gourds, peeled and roll-cut (see instructions here)
1/2 large shrimp, peeled and deveined
3 large eggs, lightly beaten
2 large cloves garlic, minced
2 tablespoon vegetable oil
1 teaspoon of chicken bouillon granules (optional)
Fish sauce, to taste
A tiny pinch of ground white pepper
In a wok, over medium heat, fry the minced garlic in vegetable oil just until it becomes fragrant.
Add the gourds, chicken bouillon granules (if used), and about 1/2 tablespoon of fish sauce. Cook, covered, for about a minute just to soften the gourds somewhat.
Add the eggs and the shrimp to the wok. Crank up the heat to medium-high. Stir. Cover for about a minute or until the shrimp is cooked.
Do a taste test. Add more fish sauce, if necessary.
Sprinkle a pinch of ground white pepper on top. Serve with steamed jasmine rice.
