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Kabocha Squash Stir-Fry

A flavorful and comforting dish combining creamy kabocha squash, crunchy garlic, and aromatic Thai basil, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 500 g kabocha squash, cut into 1-inch wedges and then sliced into 1/4-inch thick pieces. Look for a squash with a hard shell and a vibrant green color.
  • 2 tablespoons neutral oil (like canola or vegetable oil) You’ll want something that withstands heat without overpowering the flavor.
  • 5 cloves garlic, roughly chopped. Fresh garlic is a must for that fragrant aroma!
  • 3 large eggs Make sure they're at room temperature for easy scrambling.
  • 1 heaping cup Thai basil. If you can't find Thai basil, sweet basil works too.
  • Optional condiment Prik nam pla (a Thai dipping sauce)
For Non-Veg Sauce
  • 1.5 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1.5 teaspoons fish sauce
  • 1.5 teaspoons sugar
  • 1/4 teaspoon ground white or black pepper
  • 1/4 cup water
For Vegetarian Sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons Golden Mountain sauce or Maggi Seasoning
  • 1.5 teaspoons sugar
  • 1/4 teaspoon ground white or black pepper
  • 1/4 cup water

Method
 

Preparation
  1. In a small bowl, whisk together the sauce ingredients (either vegetarian or non-vegetarian). Stir until the sugar is fully dissolved.
  2. Heat the neutral oil in a wok or large skillet over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until it turns golden and fragrant—be careful not to burn it!
Cooking
  1. Add the sliced kabocha squash to the hot wok. Toss quickly to coat in oil. Pour in your prepared sauce and toss everything to combine. Cover with a lid and cook on medium heat for about 4 minutes, stirring once halfway to check for doneness. If it gets too dry, splash in a bit more water.
  2. Use a fork to poke a piece of squash; it should be tender with slight resistance.
  3. Once the squash is done, push it to the side of the pan or create a small hole in the center. Crack the eggs into the empty space and scramble them gently. Allow the eggs to sit for a moment and cook slightly before mixing them back with the squash.
  4. When the eggs are about 75% cooked, gently toss everything together. Turn off the heat, then add the Thai basil and give it a quick toss—just enough to wilt the basil without overcooking.
Serving
  1. Serve hot over a bed of jasmine rice or as a side dish. If you like a bit of heat, drizzle some prik nam pla on top.

Notes

Use fresh ingredients for the best flavors. Organize your ingredients before you start cooking to streamline the process.