Pork and Squash Stir-Fry

Pork and Squash Stir-Fry Recipe
Photo: Oxmoor House
Butternut squash is a unique addition to stir-fry that pairs well with Asian seasonings. Serve it over cooked rice or noodles.

Yield:

6 adult servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 0.0 %
Fat 7.9 g
Satfat 1.9 g
Monofat 3.6 g
Polyfat 1.9 g
Protein 21.9 g
Carbohydrate 25.9 g
Fiber 6.2 g
Cholesterol 61 mg
Iron 2.5 mg
Sodium 423 mg
Calcium 84 mg

Ingredients

5 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
2 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1 (3-inch) cinnamon stick, broken
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

Preparation

1. 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.

2. 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.

3. 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 1.

Sauté 1 strip of pork in a separate pan until done.

Cut the squash into bite-sized pieces, and shred the pork.

Serve the pork and squash with rice.

Note:

Bruce Weinstein and Mark Scarbrough,

Cooking Light First Foods

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note