Kabocha squash and egg stir-fry with Thai basil

Saute the pounded garlic over heat that is not too high, so it does not burn, until it starts to turn golden.

Add the kabocha squash (partially peeled to remove hard bits) and toss.

Add a little water and the sauce, mix, cover and steam about 3 and a half to 4 minutes, slightly short of done; test with a fork, and add water if it dries up.

If there is too much water, turn up the heat to evaporate it.

Add the eggs and scramble lightly, letting them set between gentle stirs so they stay in chunks; they absorb the liquid.

Turn off the heat and toss in the Thai basil.