Stirfry Pumpkin and Egg (Pud Fug Thong)

This is local street food, sold in fresh markets in Thailand, probably considered too cheap food to find in a restaurant. Nevertheless, it is tasty and worth having it prepared fresh (okay, I haven't, yet, but I can see that it would be good). We made it with a Japanese pumpkin we found in a Chinese supermarket, orange in colour, but you can substitute other squashes, like acorn or butternut. Or, likely even the traditional Hallowe'en pumpkin. My beautiful Bride tells me a story, about the second word, I've written it with a 'g', but it could be written, and pronounced with a 'k', so one must be careful of what one says in Canadian, Toronto-ian, supermarkets.

Stirfry Pumpkin and Egg (Pud Fug Thong)
1 cup water
1 Tbsp vegetable oil
2 cups pumpkin
10 white peppercorns, crushed with mortar and pestle
2 cloves garlic, crushed with mortar and pestle
1 tsp sugar
2 Tbsp fish sauce
1 egg

Cut off hard skin of pumpkin. Remove seeds and spongy part around seeds. Cut remaining pumpkin into pieces half and inch thick and 2-3 inches long. Heat oil in heavy pot over high heat. Stir-fry crushed garlic and peppercorns until fragrant. Add the pumpkin pieces and stir to coat with the garlic and peppercorns. Add water and cook for 5 minutes, until pumpkin is tender and water is almost gone. Add fish sauce and sugar in final minute. Add egg and stir-fry until egg is cooked. Serve with hot rice.