Pork and Squash Stir-Fry

Pork and Squash Stir-Fry Recipe
Randy Mayor; Cindy Barr
Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 28 %
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


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


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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

November 2004
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