Pad Phuk Tong

Ingredients:
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
1/2 pound ground pork
1 1/2 cups bite-size pieces of peeled pumpkin (we're growing Snack Jack pumpkins this year)
2 eggs
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon Golden Mountain seasoning sauce
1 teaspoon sugar
1/4 cup chicken stock
1/2 cup 2 inch length green onion

Directions:
1. Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown. Add pork and saute until cooked.

2. Add pumpkin, chicken stock, oyster sauce, soy sauce, seasoning sauce and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done.

3. Break the eggs into the wok and stir, add green onion, remove from heat and serve with fresh steamed jasmine rice.

Serves 4