Pork And Squash Stir Fry Food

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SPAGHETTI SQUASH & PORK STIR FRY



Spaghetti Squash & Pork Stir Fry image

This is a healthy alternative to LoMein and so tasty. I was skeptical when I first made this recipe because there is so little to it but it really has great flavor and is very easy to make. The dish comes together very quickly and the squash could be baked the day ahead to save time on a busy weeknight. From Sept/Oct. Eating Well magazine

Provided by DDW7976

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs spaghetti squash
1 lb pork tenderloin, trimmed
2 teaspoons sesame oil
5 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon red chili sauce, like Sriracha or 1 tablespoon chili-garlic sauce

Steps:

  • Cut squash in half.
  • Scoop out and discard seeds.
  • Place each half, cut side down, on a baking sheet.
  • Bake at 350 degrees until tender - about 1 hour.
  • Let cool for 10 minutes and then shred the flesh with a fork into a bowl.
  • Discard the shell.
  • Slice pork into thin rounds and then cut each round into matchsticks.
  • Heat a large wok over medium -high heat.
  • Swirl in sesame oil, then add scallions, garlic, ginger and salt stirring until fragrant, about 30 seconds.
  • Add the pork.
  • Cook stirring constantly until just cooked through, 2-3 minutes.
  • Add the squash threads and cook stirring for 1 minute.
  • Add soy sauce, rice vinegar and chili sauce.
  • Cook stirring constantly, until aromatic, about 30 seconds.
  • Enjoy!

Nutrition Facts : Calories 294.5, Fat 10.4, SaturatedFat 2.9, Cholesterol 74.8, Sodium 910.3, Carbohydrate 26.2, Fiber 0.6, Sugar 0.6, Protein 26.9

WINTER SQUASH AND PORK STIR-FRY



Winter Squash and Pork Stir-Fry image

This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its flavor from becoming too sweet," Mr. Bittman wrote. It's a great option for a weeknight dinner, and a far cry from the cut-and-bake squash of the 1970s.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound pork shoulder, cut into thin bite-size pieces or shredded
1 pound peeled winter squash, julienned
2 tablespoons minced ginger
1/4 cup chopped scallions
1 cup any stock
2 tablespoons soy sauce
Minced scallions, chives or cilantro for garnish, optional

Steps:

  • Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through. Remove with a slotted spoon.
  • Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and scallions and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.
  • Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 606 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRY OPO WITH GROUND PORK



Stir-Fry Opo With Ground Pork image

Opo is an Asian squash with a flavor similar to zucchini. It looks like a long light green gourd. To prepare, I rinse, peel, seed, and chop into 1" cubes. I often stir fry this or put this in a simple soup with ground pork and onions.

Provided by SocaliJL

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups opo squash, peeled and diced into cubes
1/4 cup ground pork
1 tablespoon oil
1 garlic clove, chopped
1 green onion, chopped
1 teaspoon fresh ginger, minced
1 tablespoon fish sauce
1 tablespoon soy sauce (Golden Mountain) or 1 tablespoon soya sauce (Golden Mountain)
1 teaspoon sugar
pepper, to taste

Steps:

  • Heat wok with oil.
  • Stir fry garlic for 1 minute.
  • Add ground pork and brown.
  • Add diced opo, fish sauce, soy sauce, sugar, and ginger.
  • Stir-fry until cooked for about 10 minutes or until slightly soft, don't overcook.
  • Add green onion at the end with pepper to taste.
  • Serve immediately with steamed rice.

KABOCHA SQUASH AND PORK STIR-FRY



Kabocha Squash and Pork Stir-Fry image

To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Quick & Easy     Pumpkin     Squash     Pork     Garlic     Lime Juice     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 11

2 cups (1-inch pieces) peeled kabocha squash
2 tablespoons vegetable oil, divided
8 ounces pork sausage, casing removed
2 scallions, chopped
2 garlic cloves, chopped
1 serrano chile, sliced
2 teaspoons grated peeled ginger
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon sugar
Crushed salted, roasted peanuts and chopped cilantro (for serving)

Steps:

  • Steam squash in a steamer basket set in a pot of simmering water until tender, 6-8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
  • Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
  • Serve stir-fry topped with peanuts and cilantro.

PORK AND SQUASH STIR-FRY



Pork and Squash Stir-Fry image

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

Provided by LMillerRN

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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 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 : Calories 267.6, Fat 9.8, SaturatedFat 2.6, Cholesterol 62.4, Sodium 452.2, Carbohydrate 25.1, Fiber 3.8, Sugar 8.1, Protein 21.8

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