Pork and Squash Stir Fry

Cooking Light, 2004

Makes 6 servings

    2 pounds butternut squash peeled, cut into 1/2 in. cubes       
    2 tablespoons peanut oil                                       
    2 tablespoons coarse grate orange rinds                        
    1 tablespoon minced ginger                                     
    1/2 teaspoon crushed red pepper                                
    1 cinnamon stick broken                                        
    1 1/4 pounds pork tenderloin trimmed, cut into 2 in. strips    
    2 tablespoons sugar                                            
    3 tablespoons soy sauce                                        
    2 tablespoons Chinese black vinegar                            
    2 tablespoons red wine vinegar                                 
    1 teaspoon cornstarch                                          
    1/4 teaspoon salt                                              
    1 cup chopped green onions                                     

Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.

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.

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.

Increase heat to medium-high. Add pork to pan, and saute 4 minutes or until browned. Combine sugar and next 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.

CALORIES 257 (28% from fat); FAT 7.9g (sat 1.9g, mono 3.6g, p 1.9g); PROTEIN 21.9g; CARB 25.9g; FIBER 6.2g; CHOL 61mg; IRON 2.5mg; SODIUM 423mg; CALC 84mg

MY NOTE: Don't overcook squash.  8 minutes is too long.  Try 6, then go in 30s increments.  If you use large pieces of orange rind instead of grating, keep it in until just before adding sauce (or you might want to add some OJ as well for extra flavor).  Same for cinnamon stick.  Be careful not to burn.

MXF