1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup chopped green onions
How to Make It
Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at HIGH 8 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add orange rind, ginger, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients, stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; tossing to coat. Stir in green onions.
for your toddler: Reserve 3 or 4 cubes of squash following Step
Sauté 1 strip of pork in a separate pan until done.
Cut the squash into bite-sized pieces, and shred the pork.
This was delicious! I was worried about so much vinegar, but everything worked together really well. I made several changes, mostly to the procedure. I used pre-cut butternut squash which I stir-fried in only 1 T. of oil, seasoning it with the ground cinnamon, ginger (from a jar) and orange zest. I added sliced cremini mushrooms and snow peas along the way. When the vegetables were crisp-tender, I added only 7 oz. of cooked pork tenderloin (left from another meal) and the sauce. Everything was cooked perfectly-tender and still with good color (better than the picture!). The orange zest flavor nicely permeated everything, highlighting all the ingredients. Simply wonderful!
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