Simple yet delicious. Got the recipe from Yoga Thailand Cook Book but made some changes because there's no fresh Thai Basil available here in Riyadh.
Ingredients:
250g pumpkin, about 2-inch sticks
2 eggs, lightly scrambled
1/2 vegetable or mushroom cube/powder
1 tsp Thai Heritage Basil & Garlic paste
2-3 tbsp water
1-2 tbsp brown sugar
salt and pepper to taste
1-2 tbsp vegetable oil
Heat the oil, add the eggs and cook until no longer translucent. Add the pumpkin, stir fry for one minute, add the water, veggie cube/powder, sugar, salt and pepper. Mix well. Cover and cook for 5-10 minutes. Checking now and then for the pumpkin. Add the basil & garlic paste, stir and remove from heat. Enjoy.
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