Best Pork And Squash Stir Fry Recipes

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

Ingredients

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

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

Ingredients

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

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

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

NYT WINTER SQUASH AND PORK STIR-FRY

NYT WINTER SQUASH AND PORK STIR-FRY image

Categories Pork Vegetable Stir-Fry

Number Of Ingredients 8

Ingredients

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
¼ cup chopped scallions
1 cup any stock
2 tablespoons soy sauce
Minced scallions, chives or cilantro for garnish, optional.

Steps:

1. 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. 2. 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. 3. Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve. Yield: 4 servings.