Pork and Squash Stir-Fry

Pork and Squash Stir-Fry
Photo by Randy Mayor


  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons coarsely grated orange rind
  • 1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
  • ¼ teaspoon salt
  • + 7 more ingredients
    • 2 tablespoons Chinese black vinegar
    • 1 ¼ pounds pork tenderloin, trimmed and cut into 2-inch strips
    • 3 tablespoons low-sodium soy sauce
    • 1 (3-inch) cinnamon stick, broken
    • 1 cup chopped green onions
    • 2 tablespoons peanut oil
    • 2 tablespoons sugar

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. Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minu...

View full recipe at My Recipes


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