Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)
Fuk-thong pad khai is a quick Thai stir-fry that turns sweet kabocha into a savory supper with minced pork and soft egg. Boiling the pumpkin first means the cubes are tender before they meet the pan, so they only need to be folded through the pork and egg. Choose a kabocha that feels heavy for its size, and serve the dish over warm rice.
Instructions
Scoop out the seeds and cut away the pumpkin skin. Cut the flesh into 1-inch cubes and rinse them well under water.
Put the cubes in a saucepan and cover with water. Bring to the boil and cook until the pumpkin is soft, then drain off the water.
Heat the oil in a pan and fry the garlic until it is lightly browned and smells fragrant.
Add the minced pork and cook until it is nearly cooked through. Tip in the boiled pumpkin.
Crack the eggs into the pan. Once they have set, stir them through the pumpkin and pork.
Season with the fish sauce, sugar, pepper, spring onion and oyster sauce, stirring until everything is combined. Serve with warm rice.
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