Description
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!
Ingredients
- 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)
Instructions
- 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!