- 350 g kabocha squash, cut into bite-sized, 1/4″ thick slices
- 4 cloves garlic, chopped
- Water, as needed
- 1.5 Tbsp soy sauce
- 0.5 Tbsp Golden Mountain sauce
- 1 tsp sugar
- Dash white pepper
- 2 eggs (for vegans, substitute crumbled firm tofu)
- 1 cup Thai basil
Heat a little oil in a wok and add chopped garlic, stir until the garlic starts to turn golden. Add squash and toss quickly. Add just enough water so the squash half-submerged. Add soy sauce, Golden Mountain sauce, sugar, and white pepper. Cook, stirring occasionally, until the squash is done but is still firm. Add the eggs into the middle of the wok and scramble slightly. Once the egg is almost completely set, toss once or twice to mix the egg and the squash. Turn off the heat and stir in Thai basil just to wilt.
Serve with jasmine rice or as a side dish to your dinner!