Description
A cozy twist on a classic recipe featuring earthy Kabocha squash, fresh Thai basil, and crispy garlic.
Ingredients
Scale
- 500 g Kabocha squash, cut into 1-inch wedges and then sliced into 1/4-inch thick pieces
- 2 tablespoons neutral oil (like canola or grapeseed)
- 5 cloves garlic, roughly chopped
- 3 eggs
- 1 heaping cup Thai basil
- Jasmine rice for serving
- Optional condiment: Prik Nam Pla
- Sauce Ingredients:
- 1 1/2 tablespoons oyster sauce or 2 tablespoons soy sauce
- 1 tablespoon soy sauce or 2 teaspoons Golden Mountain sauce
- 1 1/2 teaspoons fish sauce
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground white or black pepper
- 1/4 cup water
Instructions
- Combine the sauce ingredients in a small bowl—oyster sauce or soy sauce, fish sauce, sugar, and ground pepper. Stir until the sugar is completely dissolved.
- Heat the neutral oil in a wok over medium heat. Add the garlic and stir until golden brown, about 1-2 minutes.
- Add the sliced Kabocha squash, coating it in the garlic mixture. Pour the sauce over and cover, cooking for about 4 minutes.
- Clear a space in the middle of the wok and crack in the eggs, scrambling gently and mixing with the squash.
- Toss in the Thai basil just before serving, stirring until wilted, about 1 minute.
- Serve alongside fluffy Jasmine rice and drizzle with prik nam pla if desired.
Notes
For best flavor, use fresh Kabocha squash. Have eggs at room temperature for better blending.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg