Description
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!
Ingredients
- 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
Instructions
- 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.
- Make the sauce by combining oyster, soy, sugar, and white pepper. Set to the side until ready.
- Whisk the eggs together in a small bowl and set aside until ready.
- 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.
- Add the kabocha squash, stir well with the garlic, and cook for about 5 minutes until some kabocha pieces are lightly browned.
- Move the kabocha to the sides of the pan, like a volcano crater. Add 1 tablespoon of oil and the whisked eggs to scramble.
- Once the eggs are lightly scrambled, stir everything together and add the sauce. Stir again.
- 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.
- 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.
- Add basil, stir in and turn the heat off. Serve warm as a side dish or as a main course with Jasmine rice. Enjoy!
Notes
- 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
Keywords: thai kabocha squash stir fry, kabocha recipe, kabocha squash, kabocha squash stir fry, kabocha squash recipes, Thai kabocha squash, japanese kabocha squash, japanese kabocha squash recipes