PREPARATION:
1. Sauté chopped garlic in oil over medium heat until fragrant; remove from the wok and put aside.
2. Add pumpkin to the same wok and fry over low heat until brown and tender Pour in all the mushrooms and stir-fry until done. Follow with the tomatoes and roasted dried chilies.
3. Season to taste with fish sauce and sugar, sprinkle in some black pepper and stir thoroughly. Transfer to a serving dish and serve.
