Name: Pork And Squash Stir-Fry
Yield: 4 servings
Ingredients: 1 (2 lb) 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 flakes; 1 (3 inch) cinnamon sticks, broken; 1 1/4 lbs 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 onion

Servings: 4 persons

1 (2 lb) 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 flakes
1 (3 inch) cinnamon sticks, broken
1 1/4 lbs 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 onion

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 saute 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pork And Squash Stir-Fry

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