Best Nyt Winter Squash And Pork Stir Fry Recipes

Spaghetti Squash & Pork Stir Fry image

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

Pork and Squash Stir-Fry image

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

Stir-Fry Opo With Ground Pork image

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.