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This is really good!! However I added chicken and I also used more chicken stock, then added cornflour to thicken it - so it was less like a stir-fry and more like a casserole? I also zapped the pumpkin in the microwave first otherwise I don't think it would soften! BUT VERY, VERY TASTY!!
This is good for fall: warming and filling. The sauce turns a rich, shiny mahogany color and clings to the pumpkin (I used kabocha squash). The closest thing I've made to this was a northern Vietnamese shrimp dish; this is a similar concept with squash instead of meat, and it worked well.