Directions

To Cook

1. In a wok, heat a little oil and stir in garlic until cook until golden. Add in the kabocha squash and toss. Pour in water to cover half the squash.
2. Add in the soy sauce, Golden Mountain sauce, sugar and white pepper. Stir from time to time until the squash is done yet still firm.
3. Add eggs in the middle and scramble slightly until almost completely set, then toss 1-2 times to mix well. Remove from heat and stir in the Thai basil. Serve hot.