Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 7

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

257 calories; calories from fat 28%; fat 7.9g; saturated fat 1.9g; mono fat 3.6g; poly fat 1.9g; protein 21.9g; carbohydrates 25.9g; fiber 6.2g; cholesterol 61mg; iron 2.5mg; sodium 423mg; calcium 84mg.
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