Thai Stir-Fried Pumpkin, 'Pad Phuk Tong'

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Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American halloween-style field pumpkin.

Ingredients

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
1 cup finely-chopped pork (or other meat or tofu)
1.5 cup bite-size pieces of peeled pumpkin
2 eggs
1 tablespoon oyster sauce can use vegetarian if you prefer
1 tablespoon light soy sauce
1 tablespoon Golden Mountain seasoning sauce
1 teaspoon sugar
1/4 cup chicken stock or vegetable stock
1/2 cup 2 inch length green onion

Method

Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown. Add meat or tofu and saute until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done. Break the eggs into the wok and stir, add green onion, remove from heat and serve with fresh steamed jasmine rice.

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