20-minute butternut squash and pork stir-fry
⅓ cup(s), thinly sliced
1 Tbsp, peeled
Uncooked lean trimmed pork loin
8 oz, center-cut, cut into matchsticks
Uncooked butternut squash
5 cup(s), peeled, seeded and cut into matchsticks
Fat-free reduced sodium chicken broth
Low sodium soy sauce
1 tsp, or other hot red pepper sauce
- Lightly coat a large nonstick wok with cooking spray and set on high heat for a couple of minutes. Add scallions, ginger and garlic; stir-fry 30 seconds, until fragrant.
- Add pork; stir-fry 3 minutes, until it loses its raw pink color. Add squash and stir-fry for 5 minutes, until wilted and somewhat softened.
- Pour broth around the edge of the wok; scrape up any browned bits. Simmer for 1 minute, until the liquid has been reduced to half its original volume. Stir in soy sauce, vinegar and sambal oelek; stir-fry 1 minute, until hot and bubbling.
- Serving size: 1 1/4 cups