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Kabocha Squash Stir-Fry

A flavorful and comforting stir-fry featuring kabocha squash, garlic, and Thai basil, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g kabocha squash, cut into wedges and thinly sliced Choose firm, heavy squash without blemishes.
  • 2 tablespoons neutral oil (like canola or avocado oil) For a clean taste that allows the squash’s flavor to shine.
  • 5 cloves garlic, roughly chopped Fresh garlic is crucial for that aromatic kick.
  • 3 eggs eggs, room temperature For perfect scrambling.
  • 1 heaping cup Thai basil Don't skip this fragrant herb.
  • Jasmine rice, for serving Cook before starting the stir-fry.
  • Optional: Prik nam pla (spicy fish sauce) Great for drizzling on top.
Non-Veg Sauce
  • 1.5 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1.5 teaspoons fish sauce
  • 1.5 teaspoons sugar
  • 0.25 teaspoon ground white or black pepper
  • 0.25 cup water
Vegetarian Sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons Golden Mountain sauce or Maggi Seasoning
  • 1.5 teaspoons sugar
  • 0.25 teaspoon ground white or black pepper
  • 0.25 cup water

Method
 

Preparation
  1. Make the Sauce: Combine the sauce ingredients in a small bowl and stir until the sugar completely dissolves. Set aside.
Cooking
  1. In a wok or large skillet, heat the oil over medium heat. Add the chopped garlic and sauté until golden and fragrant, about 2-3 minutes.
  2. Add the sliced kabocha squash to the pan and toss gently to coat in the garlicky oil. Pour in the sauce and mix well. Cover and cook on medium heat for about 4 minutes, stirring once.
  3. Push the cooked squash to one side of the wok, crack the eggs into the cleared space, and scramble until about 75% cooked, about 1-2 minutes. Gently mix with the squash.
  4. Turn off the heat and fold in the Thai basil leaves.
  5. Serve the stir-fry hot over jasmine rice, drizzled with prik nam pla if desired.

Notes

Storing leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Experiment with different sauces for added flavor.