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Export 6 ingredients for grocery delivery
Step 1
Prepare the squash by cutting it into quarters, scraping out the seeds and fibers, and cutting the quarters into 1-inch cubes. Kabocha squash skin is edible, so it is not necessary to peel the squash, but you may if you like.
Step 2
Heat the oil in a large skillet (use a wok if you have one!) over medium-high heat.
Step 3
Add the garlic and fry until fragrant, about 30 seconds.
Step 4
Next add the chopped squash, fish sauce, and oyster sauce to the skillet.
Step 5
Add enough water to just cover the squash, then bring to a boil and allow to cook, stirring occasionally, until the squash is soft and the water has evaporated. This may take anywhere from 10 to 30 minutes.
Step 6
When the squash is tender and there is little to no liquid remaining, create a well in the center of the skillet and pour in the eggs.
Step 7
Scramble the eggs until just set, then stir everything together so the eggs and squash are evenly distributed throughout the dish.
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