Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.
1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
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 Chinese black 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 rind, ginger, red pepper, 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 (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
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We liked it, and will definitely make it again. I think with some minor changes, this would be 4-5 stars. It had good flavors, and was filling.
Suggestions: (1) The squash didn't cook evenly, so make sure to either add more water, or stir it a couple times while cooking. I'd also cut it to a smaller size than recommended. (2) We'll also double the sauce parts of the recipe in the future, and cook the sauce only for about a minute, it was a little too thick. (3) We didn't have the black vinegar, so used a combination of fig and balsamic--that was fine, unless you think you'd use it again, I wouldn't go out of the way to try to find it. (4) It would be good with some pea pods and maybe a little garlic. You could easily incorporate other vegetables you have on hand.
This was really good! The only thing I would do is maybe double the sauce recipe - it was a little on the dry side (but I also think I used more squash than called for). I used the Worcestershire sauce in place of the black vinegar and I also used lemon zest in place of the orange. Next time I think I would add some mandarin oranges to it.
Really good!!! I made this with beef instead of pork, left out the orange rind (didn't have any), balsamic instead of black vinegar (couldn't find any), and left out the extra salt, and it was delicious! Next time I might try experimenting with other vegetables (my husband suggested fresh asparagus, I was thinking sweet potatoes or broccoli too).
Oh my gosh! Delicious-don't hesitate to make it. I feel like I just made a PF Changs meal except it tastes better! I used balsamic and accidentally skipped the orange peel and remembered at the end. So I did it in a separate pan and then added it. Such a good flavor I think I will always do it this way!!Yum! A keeper!
One word: yum! The grown-ups and the toddler liked this one! I baked the squash in the oven earlier in the day so it was ready to go. Cutting the pork probably took the longest of any part of this recipe; it was a fast dinner. I served it with some microwaved brown rice (cooks in 3 minutes) and we had a quick, easy, very tasty meal. The sweet/sour sauce was so flavorful and the squash was an interesting combo with the pork. We will DEFINITELY be making this again and again during winter squash season. Oh, and I used Wor. sauce in place of the black vinegar.
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