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Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa)

['8 garlic cloves, chopped', '120 g (4 1/4 oz) onions, halved and sliced into strips', '100 ml (3 1/2 fl oz/3/8 cup) Vegetable Stock', '600 g (1 lb 5 oz) pumpkin, peeled and cubed', '2 1/2 tbsp soy sauce', '2 tbsp oyster sauce', '1 1/2 tbsp honey', '4 handfuls Thai basil leaves, to garnish', '3 red chiles seeded and finely sliced', 'to garnish']

In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice.

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