Kabocha squash stir-fry with egg and basil (pad fak tong), vegetarian

Cut the squash into thin pieces of even thickness so none overcook and turn mushy; slice off any hard brown scars, leaving the skin on.

Heat just enough oil to coat the wok and fry the chopped garlic until it starts to turn golden.

Add the squash and toss to coat in oil, then add water until the squash sits in a pool of liquid.

Add the Golden Mountain sauce, soy sauce and sugar.

Cook uncovered, stirring every so often and adding water as needed, until the squash is done but still firm when poked with the spatula, about 5 to 7 minutes.

Add the eggs, let them set, then flip to scramble into the sauce; add a little water if it gets too dry.

Add lots of basil, turn off the heat and toss.