Stir-Fry Pumpkin With Egg And Basil Recipe

Happy Sunday!

This post is inspired by my "Immm Rice & Beyond" review, which included so many Thai dishes. It reminds me of one dish my mom used to cook for me, " Stir-Fry Pumpkin with egg and basil". It is one of the easiest weeknight meals, and you can make it for one, two or the whole family, and it’s especially one kid are sure to love.

Kabocha squash has a naturally sweet flavor with a dense and soft texture such as sweet potato or butternut squash.With a deep green colored rough skin and rich yellow inside It contains beta carotene, with iron, vitamin C, potassium, calcium, and folic acid.

The kabocha is a common ingredient used in so many countries from southeast Asian :

-In Thailand, it is a very common ingredient in red curry with pork and basil ( แกงฟักทองหมู/ Gaeng-Fak-Tong-Mooh , stir-fry pumpkin with egg and basil ( ผัดกระเพราฟักทองใส่ไข่ / Pad-Gra-Prao-Fak-Tong-Sai-Kai ) and a popular dessert of sweet pumpkin in coconut milk ( แกงจืดฟักทอง/ Gaeng-Jaeurd-Fak-Tong ).
-In Japan, they use it in tempura, soup, and stir-fry.  
-In Korean, it is the traditional ingredient in Hobakjuk (호박죽),  Korean pumpkin porridge of rice soaked in water.

Take this quick weeknight menu and serve over Jasmine rice, brown rice or a healthy choice to serve with quinoa.

Thank you for stopping by and reading my article.
Natty

For Recipe