Randy Mayor; Cindy Barr
Yield
6 servings (serving size: 1 cup)

Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

Adshehan's Review

gotbidnezz
June 23, 2012
N/A

mandofan's Review

Davidvetter
February 28, 2012
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

gotbidnezz's Review

Adshehan
February 24, 2012
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.

dmannpivo's Review

KathP23
February 26, 2011
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.

GailHahs4's Review

trayandtom
November 30, 2010
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's Review

ReneePech
November 15, 2010
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.

Davidvetter's Review

GailHahs4
August 11, 2010
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.

Run4Cupcakes's Review

dmannpivo
December 11, 2009
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).

trayandtom's Review

Run4Cupcakes
October 21, 2009
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!

ReneePech's Review

prpost
October 05, 2009
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.