Pork and Squash Stir-Fry

By Scout0421

serving size: 1 cup

Calories:257 (28% from fat)
Fat:7.9g (sat 1.9g,mono 3.6g,poly 1.9g)
Protein:21.9g
Carbohydrate:25.9g
Fiber:6.2g
Cholesterol:61mg
Iron:2.5mg
Sodium:423mg
Calcium:84mg

Ingredients

• 1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
• 2 tablespoons peanut oil
• 2 tablespoons coarsely grated orange rind
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon crushed red pepper
• 1 (3-inch) cinnamon stick, broken
• 1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips
• 2 tablespoons sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Chinese black vinegar
• 2 tablespoons red wine vinegar
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 cup chopped green onions

Preparation

Step 1

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 sauté 4 minutes or until browned. Combine sugar and next 5 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.