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Thai-Inspired Pumpkin and Egg Stir Fry

This is a healthy and delicious dish that cooks up in half an hour or so. If you don't have pumpkin, you can use butternut or most other winter squashes, or even sweet potatoes. You can also add broccoli or other veg if desired. We love this over steamed rice with a bit of hoisin sauce.
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Ingredients Method

Ingredients
  

  • 1 small pumpkin or kabocha squash about 2.5 lb
  • 3 large garlic cloves minced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce tamari, or gluten free soy sauce
  • 1-2 cups of water
  • 4 eggs lightly beaten
  • ΒΌ tsp ground pepper white or black
  • olive oil

Method
 

  1. Peel the squash and cut into small cubes - around 1" pieces.
  2. Heat the oil in large skillet over medium heat. Add the garlic and saute for a minute or so. Add in the squash, fish sauce, and soy sauce along with enough of the water to cover the squash. Bring to a boil and allow the squash to steam until it is cooked through and the water has almost evaporated. This will take about 12-15 minutes.
  3. Push the squash to the sides of the pan. Pour the eggs into the center and stir them about rapidly until they're just cooked, about 2 minutes or so. Stir everything together and season with salt and pepper. Serve over steamed rice or rice noodles and enjoy.