20-minute butternut squash and pork stir-fry
0
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 or sliced, 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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