← Nouns Cooking · Thai

Ingredients

• 500 g kabocha or butternut squash, peeled and cut into 5 mm slices
• 2 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• 100 ml Water
• 1 tbsp light soy sauce
• 1 tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• 1 tsp Sugar
• 2 Eggs
• ¼ tsp White pepper
• 1 Spring onion, sliced (optional)

Method

1. Heat the oil in a wok over medium heat and fry the garlic for 30 seconds until fragrant but not brown.
2. Add the pumpkin and toss for 1 minute, then add the water, cover and cook for 4–5 min, until the pumpkin is just tender when poked with a knife.
3. Uncover, add the soy sauce, vegetarian oyster sauce and sugar and toss gently for 1 minute until the liquid has mostly gone.
4. Push the pumpkin aside, crack in the eggs and let them set for 30 seconds, then scramble and fold through the pumpkin in big soft pieces.
5. Season with white pepper, scatter with spring onion and serve with rice.

Tips

• Kabocha keeps its shape best; butternut softens faster, so check it sooner.
• For the classic flavour, use 1 tbsp fish sauce and regular oyster sauce instead (not vegetarian).

Sources

Written in our own words after cross-checking these recipes:

ImportFood Thai Table Hot Thai Kitchen