Pork and Squash Stir - Fry
Makes 6 (1-cup) servings
1 (2 lb.) butternut squash
2 Tbsp. orange rind
1 Tbsp. fresh ginger
1 1/4 lb. pork tenderloin
1 cup green onions
2 Tbsp. peanut oil
1 (3-inch) cinnamon stick
1/2 tsp. crushed red pepper
2 Tbsp. sugar
3 Tbsp. low-sodium soy sauce
2 Tbsp. Chinese black vinegar
2 Tbsp. red wine vinegar
1 tsp. cornstarch
1/4 tsp. salt
1. Place squash in microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap. Microwave on high for 8 minutes or until tender. Drain and set aside.
2. When squash cools, peel and cut into ½-inch cubes. Grate orange rind. Peel and mince ginger. Cut pork into 2-inch strips. Chop onions.
3. Heat oil in skillet over medium heat. Break cinnamon stick into pieces. Add cinnamon stick pieces, rind, ginger, and red pepper. Cook 1 minute, stirring constantly. Discard cinnamon stick pieces.
4. Increase heat to medium-high. Add pork to pan; cook 4 minutes or until browned. Combine sugar, soy sauce, vinegars, cornstarch, and salt in a small bowl. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash to pan. Stir in green onions.
Nutrition Analysis per serving: 257 calories, 8g fat, 22g protein, 26g carbohydrate, 6g fiber, 423 mg sodium
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