Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)
Thailand
Published method, 9 steps.
Ingredients
- 400 g Japanese pumpkin (kabocha)
- 2 Tbsp vegetable oil
- 1–2 cloves garlic, minced
- 150 g minced pork or chicken
- 2 eggs
- ½ tsp fish sauce
- ¼ tsp sugar
- 1 pinch pepper
- 1–2 Tbsp chopped spring onions
- 1 Tbsp oyster sauce