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
Cut the squash into quarters and remove any seeds or fibers. Peel the squash quarters if desired. Cut the squash into 1-inch cubes.
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.
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.