Beautiful Pumpkin

I have always loved pumpkin sauteed with garlic, then finished with eggs scrambled into the wok. This recipe came from a Melbourne Thai student housemate when my son and I lived in that state for a while. It is simple to cook and delicious, and goes well with any meat dish.

Ingredients
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1 - Half medium-size Pumpkin, cut into bite-sized pieces
2 - 2-3 cloves garlic, smashed to flatten, then cut into pieces
3 - 1 tbl oil
4 - Splash of Maggi seasoning sauce
5 - 1/2 ts sugar
6 - 2 eggs, break into wok or pan after pumpkin has been cooking for 3-4 minutes
7 - Add water as needed if the pumpkin in wok becomes too dry
8 - Finally, if needed, add salt to taste

Preparation
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1. Fry garlic in hot oil for a while, then add the pumpkin pieces. No need to brown the garlic, just add pumpkin almost immediately after you fry the garlic.
2. Cook for 1-2 minutes, then add seasoning sauce.
3. After a while add water to cover the pumpkin so that the pumpkin will soften.
4. When the liquid has been reduced somewhat, break 2 eggs into the pan and continue to stir fry.
5. Cook until the water is almost dry and you have a tasty dish of pumpkin!

Alternative Method
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The above method produces a soft consistency mixture that may be too soft for some folks. If you wish for a firmer texture, simply microwave for 3-4 minutes prior to cooking in the wok, turn to medium heat and fry as above, but omit the water.