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Thai Kabocha Squash Stir Fry Recipe

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4.1 from 59 reviews

This Thai Kabocha Squash Stir Fry is a flavorful and comforting dish that features tender kabocha squash cooked with fragrant garlic, eggs, and a savory sauce made from oyster and soy sauce. Enhanced with aromatic Thai basil, this stir fry is a quick and delicious way to enjoy the unique sweetness and texture of kabocha squash. Perfect as a side or main dish served with jasmine rice, it offers a harmonious balance of sweet, savory, and slightly peppery flavors.

Ingredients

Main Ingredients

  • 2 1/2 tablespoons oil
  • 2 eggs
  • 1 tablespoon garlic (about 3 cloves), minced but not too finely
  • 1 pound kabocha squash, sliced into small thin pieces
  • 1 1/4 cups water (use more or less as needed)
  • 2 1/2 tablespoons oyster sauce (Thai brand recommended, or preferred brand)
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1/2 to 1 teaspoon ground white pepper, to taste
  • 1 cup Thai basil leaves

Instructions

  1. Prepare the Kabocha Squash: Cut the kabocha squash in half and scoop out the seeds and soft interior. Slice the squash into thin, long pieces about 1-2 inches each. The skin is edible and soft when cooked, but you may peel it off if preferred.
  2. Make the Sauce: In a small bowl, combine oyster sauce, soy sauce, sugar, and ground white pepper. Set aside until ready to use.
  3. Whisk the Eggs: In a separate small bowl, whisk the eggs until well combined and set aside.
  4. Heat the Oil and Garlic: Heat a large skillet, wok, or frying pan over medium-high heat. When hot, add 2 1/2 tablespoons oil. Once the oil is hot, add minced garlic and cook until fragrant and lightly golden brown, about 30 seconds.
  5. Cook the Squash: Add the sliced kabocha squash to the pan, stirring well with the garlic. Cook for about 5 minutes until some pieces become lightly browned.
  6. Scramble the Eggs: Push the squash to the sides of the pan to create a space in the center. Add 1 tablespoon of oil and pour in the whisked eggs. Lightly scramble the eggs until partially cooked.
  7. Combine Eggs and Squash: Stir the scrambled eggs together with the squash in the pan until evenly mixed.
  8. Add the Sauce: Pour the prepared sauce over the squash and eggs, stirring to combine thoroughly.
  9. Add Water and Simmer: Pour in 1/2 cup of water, stir gently, reduce the heat to medium, and cover the pan with a lid. Allow to cook for 10-15 minutes, adding more water as needed to prevent burning, up to 1 1/4 cups total.
  10. Check for Doneness: Occasionally check the squash and add water as necessary. The squash should be fork-tender but not mushy when done.
  11. Add Thai Basil and Finish: Stir in fresh Thai basil leaves, then turn off the heat. Serve the stir fry warm as a side or main dish with jasmine rice. Enjoy!

Notes

  • Adjust white pepper quantity based on your preferred spice level.
  • The skin of the kabocha squash is edible and softens when cooked, so peeling is optional.
  • Use Thai basil for an authentic aroma and flavor; regular basil can be a substitute but will alter the taste.
  • Add water gradually to avoid over-sogginess, keeping the squash tender but intact.
  • This dish pairs perfectly with steamed jasmine rice to balance the savory flavors.

Find it online: https://justsosavory.com/thai-kabocha-squash-stir-fry-recipe/