Thai Pumpkin and Egg Stir Fry
 
 
A Thai pumpkin and egg stir fry that makes for an easy weeknight meal, combining sweet, savory, and umami-rich flavors.
Yield: 4 servings
Ingredients
  • 1 kabocha squash, about 2.5 lb
  • 3 tbsp vegetable oil
  • 3 large garlic cloves, minced
  • 1 tbsp fish sauce or 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 4 eggs, lightly beaten
  • ¼ tsp ground pepper, white or black
Instructions
  1. Cut the squash into quarters and remove any seeds or fibers. Peel the squash quarters if desired. Cut the squash into 1-inch cubes.
  2. Heat the oil in a wok or 14-inch skillet over medium high heat. Once hot, add the garlic and saute until fragrant, about 3- seconds. Add in the squash, fish sauce, and oyster sauce along with just enough water to cover the squash. Bring to a boil. Cook, stirring occasionally, until the squash is fork-tender and the water has completely evaporated, about 10-15 minutes.
  3. Push the squash to the sides of the pan, leaving a well in the center. Pour the eggs into the center of the well and scramble them until just set, about 1-2 minutes. Stir everything together. Remove from the heat and sprinkle with the pepper just before serving.
Notes
Recipe from Simple Thai Food
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/11/thai-pumpkin-and-egg-stir-fry.html