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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Butternut squash is a unique addition to stir-fry that pairs well with Asian seasonings. Serve it over cooked rice or noodles. Ingredients:
5 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds) |
2 tablespoons peanut oil |
2 tablespoons coarsely grated orange rind |
1 tablespoon minced peeled fresh ginger |
1 (3-inch) cinnamon stick, broken |
1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips |
2 tablespoons sugar |
3 tablespoons low-sodium soy sauce |
2 tablespoons balsamic vinegar |
2 tablespoons red wine vinegar |
1 teaspoon cornstarch |
1/4 teaspoon salt |
1 cup chopped green onions |
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 orange rind, ginger, 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, stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; tossing to coat. Stir in green onions.
4. for your toddler: Reserve 3 or 4 cubes of squash following Step 1.
5. Sauté 1 strip of pork in a separate pan until done.
6. Cut the squash into bite-sized pieces, and shred the pork.
7. Serve the pork and squash with rice.
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