From Step by Step: Quick & Easy.
• 300g pumpkin
• 500g pork fillet
• 2 teaspoons crushed garlic
• 4 tablespoons brown sugar
• 3 tablespoons fish or oyster sauce
• 3 tablespoons rice vinegar
• 2 tablespoons coriander
• 2 tablespoons peanut oil, with extra for frying
• Rice (about 1 and a half cups) and mixed Asian greens for the side
• Bring the rice to the boil in a large saucepan of water and cook for 12 minutes, stirring occasionally. Drain well when done.
• Thinly slice the pork, then combine with the garlic and two tablespoons of peanut oil. Season with salt and plenty of pepper.
• Add a tablespoon of oil to a wok and heat it until very hot. When the oil is just starting to smoke, stir-fry the pork in two batches for about one minute per batch, or until the meat changes colour. Transfer to a plate.
• Cut the pumpkin into thin pieces roughly 2cm x 4cm, and 5mm thick. Add more peanut oil to the wok and stir-fry the pumpkin for about four minutes, or until tender but not falling apart. Remove and set aside with the pork.
• Combine the sugar, fish or oyster sauce, rice vinegar and 125ml (1/2 cup) of water in the wok and boil for about ten minutes, or until syrupy.
• Return the pork and pumpkin to the wok and stir for one minute, or until well coated and heated through. Stir in the coriander.
• Boil or steam the mixed Asian greens until cooked, and serve on the side of the stir-fry and rice.