One of my favourite dishes growing up is kabocha squash stir fry with scrambled eggs and Thai basil. In Western culture, squash is used for many things but rarely a stir fry, but it really is a fantastic way to do it! Kabocha squash is creamier, sweeter than butternut squash, and bonus: you don't have to peel it!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Kabocha squash, cut into bite-sized, ¼" thick slices. If you see woody blemishes on the skin you can peel it off, but otherwise there is no need to peel off the green skin. However, some people prefer peeling some of the skin off for a smoother texture.
- Garlic, roughly chopped
- Oyster sauce. To make this vegetarian, you can use vegetarian oyster sauce or see my vegetarian sauce modification below.
- Soy sauce
- Fish sauce. This is optional, you can simply use more soy sauce, or use the vegetarian modification below.
- Ground white pepper, or black pepper
- Eggs, for vegans you can substitute crumbled firm tofu or omit the eggs altogether and increase the amount of squash slightly.
- Thai basil or regular Italian basil works beautifully. If you wanna keep it a simple side dish, it'll also be delicious without any basil!
How to Make Kabocha Squash Stir-Fry
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success. The technique involved might be a bit unusual, so it's one of those recipes that's easier understood visually!
- 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 is half-submerged. Then add all of the seasonings, sugar, and white pepper, then let it cook, stirring occasionally, until the squash is done but is still firm. This will take about 5-7 minutes. Add more water as needed if it dries up. Check the doneness of the squash by poking a piece with a fork and it should go through with a slight resistance.
- Clear a hole in the middle and add the eggs into the hole and scramble lightly. Let the eggs cook until it's about 75% set, then toss 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! This is also a great recipe to serve with some prik nam pla condiment on the side!
A popular vegetable stir fry for many Thai families, mine included! Sweet creamy kabocha squash pairs perfectly with Thai basil. The eggs make it more substantial and tasty!
- 500 g kabocha squash, cut into 1-inch wedges, and then slice the wedge into ¼-inch thick pieces
- 2 tablespoons neutral oil
- 5 cloves garlic, roughly chopped
- 1 ½ teaspoons sugar
- ¼ teaspoon ground white pepper or black pepper
- 3 eggs
- About ¼ cup water, or as needed
- 1 Heaping cup Thai basil
- Jasmine rice for serving
- Optional condiment: prik nam pla
Sauce - Non-Veg Version
- 1 ½ Tablespoons oyster sauce
- 1 Tablespoon soy sauce
- 1 ½ teaspoons fish sauce
Sauce - Vegetarian Version
- 2 Tablespoons soy sauce
- 2 teaspoons Golden Mountain sauce (or Maggi Seasoning)
- Combine the sauce in a small bowl and set aside.
- Heat the oil in a wok and add chopped garlic, stir until the garlic starts to turn golden.
- Add the squash and toss quickly to coat in oil, then add just enough water so the squash half-submerged. Add the sauce mixture, sugar, and white pepper and stir to mix. Cook over medium heat, stirring frequently, until the squash is done but still firm, about 5-7 minutes. You can also cover it with a lid to make it go a bit faster. Check doneness by poking a piece with a fork; it should go through with a slight resistance. Add more water as needed if it dries out too much.
- Once the squash is done, clear a hole in the middle and add the eggs into the hole and scramble, which will mix the eggs with the sauce a bit. Once the egg is almost completely set, toss once or twice to mix the egg and the squash. Once the egg is completely cooked, turn off the heat and stir in Thai basil just to wilt.
- Serve with jasmine rice or as a side dish to your dinner, drizzle some prik nam pla for a little extra zing!