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