METHOD
Heat a wok and add the oil. Add the garlic and stir-fry until fragrant â do not let it brown. Add the pumpkin or squash and give it a swirl.
Add one tablespoon of the soy sauce, followed by the stock. Bring to a boil and cover. Simmer for about eight to 10 minutes, then check the pumpkin with a fork. You want it really tender, and most of the stock should have evaporated.
Push the pumpkin aside and crack the eggs into the wok. Scramble until they begin to firm up. Then reincorporate the pumpkin, add the rest of the soy and then stir the basil through.