Our Thai dish today is called "buap pat moo" or Stir-fried pork and angled sponge gourd. It is also commonly cooked with prawns or chicken. The sponge gourd can grow up to three feet in length. However, you need to choose one that is young and still soft to the touch. As it grows mature it will become bitter. You can eat it raw like a cucumber or stir-fry it like a zucchini. In the ingredients below, you can see the unpeeled sponge gourd at the top, the pork, garlic and the peeled sponge gourd. In the center is an egg.
Prepare the gourd by peeling it and then cutting diagonally into bite-sized pieces. Add the chopped garlic to the wok and fry until golden brown. Add the pork and stir fry a short while. Next comes the gourd. Add a little stock if it starts to dry out. Though not too much as there is a certain amount of moisture in the gourd. Give it a good stir for a few minutes. Season with oyster sauce and soy sauce. The last ingredient is an egg which you break into the wok. Stir this in well and it should cook itself. As with anything, do not overcook.
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