Ingredients:

2/3 lb bite-sized pieces of peeled squash (can be any variety)
20 shiitake mushrooms, seasoned
6 ounces canned rice straw mushroom, sliced
1 fresh Thai chile pepper, sliced
1/2 cup fresh thai basil leaves
1 teaspoon sugar
2 tablespoons light soy sauce
1/4 cup water
2 tablespoons cooking oil

Method:

Heat the oil in a wok then stir-fry the squash and at the same time add a bit of water. When the squash is cooked, add the sugar and soy sauce, continue to stir. Add the seasoned shiitake mushrooms, rice-straw mushrooms and the chili, and stir-fry until everything is done. Serve on a plate garnished with the basil or mint leaves.