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

Stir-Fry Pumpkin With Egg and Basil Recipe
Author: Nattaya Worrakitpoonpol
​PREP TIME:  10 MINS
COOK TIME: 13 MINS
TOTAL TIME:  23 MINS
​SERVES: 4

Ingredients

One kabocha squash( about 2 pounds), seeded and cut in1 inch cubes
2 tablespoons vegetable oil
4 large cloves garlic, peeled and minced
2 large eggs
1 tablespoon soy sauce
3 tablespoons oyster sauce
5 tablespoons vegetable stock
1/2 teaspoon ground white or black pepper
1 bunch basil leaves

Directions:

• In a medium pot over high heat bring water to boil. Add pumpkin and bring it to a boil for  about 6 minutes or until tender (firm but not too soft), drain off the water and set aside.
• Heat a wok or large skillet over high heat for 30 seconds and add vegetable oil.
• Reduce to medium heat and add garlic. Sauté' until fragrant, for about 20 seconds.
• Turn the heat back up to high and then add egg, keeping stirring slowly.  
• As soon as curds begin to form (in about 2 minutes) add soy sauce, oyster sauce, ground white or black pepper, and vegetable stock. Keep stirring and turning for about 1 minute.
• Add pumpkin, keep stirring for about 2 minutes.
• Add Basil leaves and gently mix all ingredients together.
• Top with ground white or black pepper and serve with Jasmine rice, brown rice or a healthier choice of quinoa. ​

Yum

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