Fuk-thong Pad Khai (thai Stir-fried Pumpkin)

Ingredients

• 400 g japanese pumpkin
• 2 tbsp vegetable oil
• 1–2 cloves garlic
• 150 g pork
• 2 eggs
• ½ tsp fish sauce
• ¼ tsp sugar
• 1 pinch pepper
• 1–2 tbsp spring onions
• 1 tbsp oyster sauce

Steps

1. To prepare the pumpkin, remove the seeds.
2. Cut off the outside skin of the pumpkin.
3. Cut the pumpkin into 1-inch cubes.
4. Wash well with water.
5. Place the pumpkin in a saucepan.
6. Cover with water.
7. Bring to the boil.
8. Cook until tender.
9. When it is soft, drain the water.
10. Heat the oil in a pan.
11. Fry the garlic until it becomes lightly browned and fragrant.
12. Add the minced pork to the pan.
13. Let cook until the pork is nearly cooked through.
14. Add the cooked squash to the pork.
15. Crack the eggs into the pan.
16. Once the eggs are cooked, stir with pumpkin and minced pork.
17. Stir in the fish sauce, sugar, pepper, spring onion, and oyster sauce.
18. Serve with warm rice.