This dish had incredible flavor! Not to mention how great it made my kitchen smell. I used Worcestershire sauce in place of the Chinese black vinegar. I would recommend this to anyone and will definitely be making it again.
Pork and Squash Stir-Fry
prpost Posted: 02/10/09
ReneePech Posted: 10/05/09
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.
trayandtom Posted: 10/21/09
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!
Run4Cupcakes Posted: 12/11/09
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).
Davidvetter Posted: 08/11/10
Good, but the ginger and orange rine was very overpowering. If I were going to make this recipe again, which I probably won't I would reduce those two things by half if not more.
GailHahs4 Posted: 11/30/10
What a tasty dish. We loved the spices...just the right amount of kick. We enjoyed having the butternut squash in with the stir fry. Nice and healthy. We will have this again.
KathP23 Posted: 11/15/10
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.
dmannpivo Posted: 02/26/11
This was outstanding and my kids loved it! You can spice it up with a bit hot sausage. I used jumbo shrimp and made it more like a southwest Jambalaya.
gotbidnezz Posted: 02/24/12
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.
mandofan Posted: 02/28/12
I thought it was fantastic and ended up making it into a four serving dish. I will say I thought 1 TBSP of orange rind was easily enough. 1 orange = 1 TBSP of orange zest