Kabocha squash stir-fry with Thai basil

Heat a little oil in a wok or saute pan and add chopped garlic.

When the garlic starts to turn golden brown, add the squash and toss quickly.

Add water, soy sauce, golden mountain sauce and sugar; cook, stirring now and then, until the squash is done but still firm.

Add the eggs and scramble slightly; once mostly set, toss everything together.

Stir in Thai basil and serve with jasmine rice or as a side dish.