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Thai kabocha squash stir fry on a gray plate

Thai Kabocha Squash Stir fry

  • Author: Suwanee
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Low Fat


Thai Kabocha squash stir fry is a tasty dish and can be eaten as a complete meal all on its own. The ingredients are minimal and can be found at your local market without visiting your Asian grocery store. It's a healthy and tasty dish with scrambled eggs for added protein! 


  • 2 1/2 tablespoon oil
  • 2 eggs
  • 1 tablespoon garlic, about 3 cloves garlic, minced but not too finely
  • 1 pound Kabocha squash: slice kabocha into small, thin pieces
  • 1 1/4 cup water. Use more or less water as needed
  • 2 1/2 tablespoons oyster sauce. I used my Thai brands for oyster sauce and soy sauce, but you can use any of your favorite brands
  • 1 1/2 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2-1 teaspoon ground white pepper. More or less as desired
  • 1 cup Thai basil


  1. Cut the kabocha squash in half, scoop out the interior parts and another thin layer before the firm flesh. Cut the large pieces into thin long pieces about 1-2 inches. The skin is edible and soft once cooked, but you can peel off the skin if you want to.
  2. Make the sauce by combining oyster, soy, sugar, and white pepper. Set to the side until ready.
  3. Whisk the eggs together in a small bowl and set aside until ready.
  4. Heat a large skillet, a wok, or a large frying pan at medium-high heat. Once hot, add oil. Once the oil is hot, add the garlic and cook until light golden brown and fragrant—30 seconds or so.
  5. Add the kabocha squash, stir well with the garlic, and cook for about 5 minutes until some kabocha pieces are lightly browned.
  6. Move the kabocha to the sides of the pan, like a volcano crater. Add 1 tablespoon of oil and the whisked eggs to scramble.
  7.  Once the eggs are lightly scrambled, stir everything together and add the sauce. Stir again.
  8.  Add 1/2 cup of water, stir lightly, turn the heat down to medium heat, then cover with a lid and cook for anywhere from 10-15 minutes. Add the rest of the water as necessary.
  9.  Check the stir fry a few times to ensure enough water in the pan to not burn the squash in the pan. Add more water as necessary, up to 1 1/4 cups. Cook the squash until its fork is tender. Taste the squash to see if it’s done. It should be soft but not mushy.
  10. Add basil, stir in and turn the heat off. Serve warm as a side dish or as a main course with Jasmine rice. Enjoy!


  • The smaller and thinner you cut the squash, the quicker it will cook. They have a similar texture to sweet potato so the smaller pieces will cook better in stir-fries.
  • Add crumbled tofu for a vegetarian version.
  • Add crispy bacon with the basil for an extra crunch and flavors! So good with it!
  • Add pieces of roasted rotisserie chicken or turkey for extra protein.
  • Add more ground peppers, chopped Thai chilis, or chili flakes for a spicy flavor!
  • Squeeze fresh lime juice or apple cider vinegar for a bit of zing after plating.

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  • Prep Time: 20
  • Cook Time: 15
  • Category: vegetarian
  • Method: stir fry
  • Cuisine: Thai

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