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thai with eggs
Thai pumpkin with eggs

thai with eggs



Ingredients
  1. 5oo g. Pumpkin, bite-sized
  2. 2 eggs
  3. 10 garlic cloves, minced
  4. 2 tablespoons cooking oil
  5. 4 tablespoons oyster sauce
  6. 2 tablespoons salt
  7. 2 tablespoons sugar
  8. ½ tablespoons fish sauce
  9. 1 handful of Thai sweet basil/sweet basil
Directions
  1. Heat a wok over medium-high heat. Add 2 tablespoons of cooking oil and wait until the oil is hot. Then, add the minced garlic to the wok and stir until it becomes fragrant. Heat a wok over medium-high heat. Add 2 tablespoons of cooking oil and wait until the oil is hot. Then, add the minced garlic to the wok and stir until it becomes fragrant.
  2. Add the pumpkin and combine it with the garlic. Stir the ingredients for about 2 minutes. Add the pumpkin and combine it with the garlic. Stir the ingredients for about 2 minutes.
  3. Add water or stock until it reaches just halfway up the pumpkin, then add 2 tablespoons of salt. Quickly stir the ingredients and cover the wok with a lid. Let it simmer for 10-15 minutes, or until the pumpkins are soft and the liquid is reduced. Add water or stock until it reaches just halfway up the pumpkin, then add 2 tablespoons of salt. Quickly stir the ingredients and cover the wok with a lid. Let it simmer for 10-15 minutes, or until the pumpkins are soft and the liquid is reduced.
  4. Add the oyster sauce, sugar, and fish sauce to the pumpkin, and combine them well. Add the oyster sauce, sugar, and fish sauce to the pumpkin, and combine them well.
  5. Set the pumpkin to one side of the pan, then add 2 eggs to the other side and scramble them. Set the pumpkin to one side of the pan, then add 2 eggs to the other side and scramble them.
  6. Stir and combine the pumpkin and eggs well. Stir and combine the pumpkin and eggs well.
  7. Add a handful of sweet basil over the pumpkin. Add a handful of sweet basil over the pumpkin.
  8. Stir the basil for about 30 seconds, then remove from heat. The eggs should look soft and silky afterward. Stir the basil for about 30 seconds, then remove from heat. The eggs should look soft and silky afterward.
  9. Serve with Jasmine rice and enjoy!