- 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.
- 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.
- 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.