Pad Phuk Tong (Chicken pumpkin)

Ingredients

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic /// 2 cloves, also added chillies
1 cup finely-chopped pork (or other meat or tofu) /// 500g chicken
1.5 cup bite-size pieces of peeled pumpkin /// 375g
2 eggs /// only used 1 egg
1 tablespoon oyster sauce can use vegetarian if you prefer
1 tablespoon light soy sauce
1 tablespoon Golden Mountain seasoning sauce /// fish sauce and a bit of vinegar
1 teaspoon sugar
1/4 cup chicken stock or vegetable stock /// made 320ml stock (used half)
1/2 cup 2 inch length green onion /// 1 cup

Method

Heat the oil in a wok until very hot. Add garlic (and chillies), stir-fry until golden  webrown. 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.