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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired. 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 |
Directions:
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 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.
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