Pumpkin Stir-Fry

Ingredients

• 1 small kabocha squash (around 2.5 lbs), don’t have to peel it unless you want to, OR 1 butternut squash, peeled
• 3 garlic cloves peeled and minced
• 4 eggs, beaten
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2-3 cups chicken broth or water
• 1/4 tsp white pepper powder
• handful of coarsely chopped cilantro

Steps

1. 1

   Use the sharpest knife you have to cut the pumpkin or squash into quarters, and remove the seeds. Then cut into 1-inch-ish cubes.

2. 2

   Add a few tablespoons of oil to your wok over medium-high heat, and add the garlic.

3. 3

   Stir-fry garlic for a minute or so until fragrant.

4. 4

   Add pumpkin, fish sauce and oyster sauce, and enough chicken broth or water to cover it. Some pumpkin pieces may be sticking up, but that’s ok. Put a lid over the wok.

5. 5

   Bring to a boil, and let boil for 5-8 minutes or until pumpkin is fork-tender, and most of the liquid has evaporated. My Thai Hubby likes to have enough liquid left for a sauce, but do what you prefer.

6. 6

   Push the pumpkin to the edges to make a well in the center of the wok.

7. 7

   Pour in the eggs and scramble until set, and then mix in with pumpkin.

8. 8

   Add more fish sauce or oyster sauce to taste, and sprinkle with white pepper powder, and turn off the heat.

9. 9

   Sprinkle cilantro on top if you wish, and enjoy with jasmine rice!