Kabocha Squash Stir-Fry (pad faktong)

Method6 steps · about 25 min

1. 1

   Step 1: Choose one sauce. For the regular sauce, mix 1½ tbsp oyster sauce, 1 tbsp soy sauce and 1½ tsp fish sauce. For the vegetarian alternative, use 2 tbsp soy sauce and 2 tsp Golden Mountain sauce or Maggi instead of those three sauces. With either choice, stir in 1½ tsp sugar, ¼ tsp ground pepper and ¼ cup water until the sugar dissolves.

   Uses regular sauce:1½ tbsp oyster sauce · regular sauce:1 tbsp soy sauce · regular sauce:1½ tsp fish sauce · 1.5 tsp sugar · ¼ teaspoon ground white pepper or black pepper · ¼ cup water · vegetarian alternative only:2 tbsp soy sauce · vegetarian alternative only:2 tsp Golden Mountain sauce

2. 2

   Step 2: Heat the oil (2 tablespoons) in a wok and add chopped garlic (5 cloves), stir until the garlic starts to turn golden.

   Uses 2 tablespoons neutral oil · 5 cloves garlic, roughly chopped

3. 3

   Step 3: Add the squash and toss quickly to coat in oil, then the sauce and toss to mix. Cover with a lid and cook over medium heat, for about 4 minutes, stirring once in between. After 4 minutes, check doneness by poking a piece with a fork; it should go through with a slight resistance. Add more water as needed if it dries out too much.

   Cook Squash · 4 minUses 500 g kabocha squash, cut into 1-inch wedges, and then slice the wedge into ¼-inch thick pieces (see note) · extra water if squash dries out while cooking · one chosen sauce alternative with shared sugar, pepper and quarter cup water · garlic beginning golden in neutral oil

4. 4

   Step 4: Once the squash is done, clear a hole in the middle or push the squash to one side and add the eggs (3) into the empty space. Scramble the eggs just to break up the yolk, then put the squash on top of the eggs and let them set without stirring. Once the eggs are about 75% cooked, toss once or twice to mix the egg and the squash, being gentle as you want the eggs to still be in chunks and not all mushy.

   Uses 3 eggs · squash simmered about four minutes until fork enters with slight resistance

5. 5

   Step 5: Once the egg is completely cooked, turn off the heat and stir in Thai basil (1 cup) briefly just to wilt.

   Uses 1 cup Thai basil · squash gently mixed with eggs cooked until set

6. 6

   Step 6: Serve with jasmine rice or as a side dish to your dinner, drizzle some prik nam pla for a little extra zing!

   Uses Jasmine rice for serving · Optional condiment: prik nam pla · ready-made prik nam pla for optional serving · cooked squash and eggs with basil just wilted off heat