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20-minute butternut squash and pork stir-fry

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This easy-to-make stir-fry is a delicious way to enjoy a favorite winter vegetable—butternut squash. Even better, the meal comes together in less than 30 minutes. For the easiest preparation, cut the neck off a 2-pound butternut squash; peel it and cut it into 1/8-inch-thick rounds—then cut each round into long matchsticks. Prepare the pork in the same way: slice thin rounds from the loin and then cut those into long, thin matchsticks. You can consider this a one-dish meal, or you can serve it with your favorite green vegetable (steamed bok choy would be delicious) or, if you're particularly hungry, serve it over brown rice.

Ingredients

Cooking spray

1 spray(s)

Scallions

⅓ cup(s), chopped, thinly sliced

Minced ginger

1 Tbsp, peeled

Jarred minced garlic

1 tsp

Uncooked lean boneless pork loin roast

8 oz, center-cut, cut into matchsticks

Raw butternut squash

5 cup(s), peeled, seeded and cut into matchsticks

Fat-free reduced sodium chicken broth

¼ cup(s)

Less sodium soy sauce

2 Tbsp

Unseasoned rice vinegar

1½ Tbsp

Sambal oelek

1 tsp, or other hot red pepper sauce

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 1/4 cups

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