across the gain
2 cloves garlic, crushed
2-3 tablespoons peanut oil
300 g. butternut pumpkin, sliced
into pieces about 2 x 4 cm and
5 mm thick
1/3 cup soft brown sugar
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons chopped fresh coriander leaves
Place the pork in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground pepper.
Heat a wok over high heat, add 1 tablespoon oil and wirl to coat the side of the wok.
Stir-fry the pork in two batches for about 1 minute per batch or until meat changes colour.
Transfer the meat to a plate.
Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart then remove and add to the plate with the pork.
Put the sugar, fish sauce, rice vinegar and 1/2 cup water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes, or until syrupy.
Return the pork and pumpkin to the wok and stir for 1 minutes, or until well coated with the syrup and heated through.
Stir in the coriander and serve immediately with steamed rice and serve teamed asian greens, if desired.