Stir fried Pumpkin - Pud Fug Tong

Peel the skin off from the pumpkin. If you are using delicata squash or other thin skin squash, you don't need to peel off the skin. Remove seeds and spongy part of the pumpkin. Cut into pieces that are an inch long and half an inch thick.

Crush peppercorn and garlic in a mortar. In an absence of mortar and pestle, chop garlic and use ground pepper.

Heat up the wok on high heat. Add oil and garlic and pepper. Stir fry until garlic starts to brown. Add the pumpkin. Stir to coat the pumpkin with the garlic and pepper mixture. Add water and stir. It should take about 5 minutes or so for the water to reduce and pumpkin to cook. If you are using delicata, it will cook in no time so add less water. But if you find the pumpkin still hard, add more water. Add fish sauce and sugar while there is still water in the wok. The seasoning will penetrate the squash to give a consistent flavor throughout the pieces. It should be a little bit mushy when done.

Serve with hot rice.