Pork and Squash Stir-Fry

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 28%
  • Fat: 7.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.9g
  • Protein: 21.9g
  • Carbohydrate: 25.9g
  • Fiber: 6.2g
  • Cholesterol: 61mg
  • Iron: 2.5mg
  • Sodium: 423mg
  • Calcium: 84mg

Ingredients

  • 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

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 rind, ginger, red pepper, 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 (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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