Winter Squash and Pork Stir-Fry

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    461 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 22 grams protein; 82 milligrams cholesterol; 605 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.

30 minutes