750 g Pumpkin
1 1/2 tablespoons Oil
3 cloves Garlic, finely chopped
4 cm Fresh ginger, grated
6 Red Asian shallots, chopped
1 tablespoon Soft brown sugar
125 ml Chicken stock
2 tablespoons Nuoc cham sauce
1 tablespoon Lime juice

Peel the pumpkin and cut it into large chunks. Heat the oil in a heavy based frying pan, add the garlic, ginger and shallots. Cook over medium heat for 3 minutes. Stir regularly. Add the pumpkin and sprinkle with sugar. Cook for 7 to 8 minutes, turning the pieces regularly, until the pumpkin is golden and just tender. Add the chicken stock and nuoc cham sauce, bring to boil. Reduce the heat and simmer until all the liquid has evaporated, turning the pumpkin over regularly. Sprinkle with lime juice, season to taste with salt and pepper, and serve.