Winter Squash and Pork Stir-Fry

 Recipe courtesy of Mark Bittman

Yield 4 servings

Time 30 minutes

Ingredients

• 4 tablespoons peanut or neutral oil, like grapeseed or corn

• 1 pound pork shoulder, cut into thin bite-size pieces or shredded

• 1 pound peeled winter squash, julienned Butternut, or Kabocha

• 2 tablespoons minced ginger

• 1/4 cup chopped scallions

• 1 cup any stock

• 2 tablespoons soy sauce

• Minced scallions, chives or cilantro for garnish, optional

Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through.

Remove with a slotted spoon. Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes.

Add ginger and scallions and stir; add stock and cook until it reduces by about half.

Add soy sauce and cook 30 seconds or so. Return pork to skillet and cook about 1 minute, stirring.

There should still be liquid remaining in pan. Garnish and serve. Enjoy!