Pumpkin with Pork Recipe
|Ingredients: Serves 4-6|
⅓ cup (3 fl oz/90 ml) vegetable oil
9 cloves garlic, peeled and crushed
1 lb (500 g) pumpkin or squash, peeled, seeded, and thinly sliced
½ cup (4 fl oz/125 ml) chicken broth or water
12 oz (375 g) boneless pork loin, cut into thin strips
¼ cup (2 fl oz/60 ml) fish sauce
2 eggs, lightly beaten
fresh sweet Thai basil leaves, for garnish
Heat oil in a wok or large, heavy frying pan over medium-high heat. Add garlic, pumpkin or squash, and chicken broth or water. Bring to a boil. Add pork, reduce heat, and simmer until meat is opaque throughout and pumpkin or squash is tender, about 5 minutes. Add fish sauce, then stir in eggs to just bind sauce. Transfer to a serving dish, garnish with basil leaves and serve.
Hint: For a spectacular presentation, serve this dish in a hollowed-out pumpkin.