Stir-fried bitter squash

So this dish was originally made in December and I have finished this draft now at the end of February. Wow I have been very lazy with updating. Okay, if you try to make this, I'm sorry if it doesn't look completely like the picture. I don't really remember how many of this or that was in it any more, after two months have passed =P.

My mom actually made this dish, and I just took pictures and watched.

Stir-fried bitter squash:
2 bitter squash
2 stalks onion
2 teaspoons fish sauce
3 eggs

1. Slice the bitter squash lengthwise. Use a spoon to scoop out the core and throw the core away. Slice the bitter squash thinly. Also slice two stalks of green onion thinly.


2. Heat a large pan or wok with some oil on medium-high heat. When the oil is hot, add the bitter squash. You can add the fish sauce now, or wait to add it in with the eggs, depending on your preference. Stir-fry: use a spatula-type tool to mix and flip the veggies frequently, about every 15 seconds. After a minute, add the green onions.

3. Crack the eggs in a small bowl and whisk. You can add the fish sauce into the eggs here if you want. When the bitter squash has softened, pour the eggs in the pan. Let the eggs cook for about 20 seconds then start to stir continuously till the eggs are completely cooked. Then you are done.