45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 259g
Price Per Serving: 1.44$
233kcal
Nutrition
Calories: 233kcal
Protein: 37.26%
Fat: 26.26%
Carbs: 36.48%
Ingredients
- 2 tablespoons balsamic vinegar
- 5 cups butternut squash cubed peeled () ( 2 pounds)
- 3 inch cinnamon sticks
- 1 teaspoon cornstarch
- 1 tablespoon ginger fresh minced peeled
- 1 cup spring onion chopped
- 1.3 pounds pork tenderloins trimmed cut into 2-inch strips
- 3 tablespoons soy sauce low-sodium
- 2 tablespoons orange zest grated
- 2 tablespoons vegetable oil; peanut oil preferred
- 2 tablespoons red wine vinegar
- 0.3 teaspoon salt
- 2 tablespoons sugar
Equipment
- bowl
- frying pan
- whisk
- plastic wrap
- microwave
Directions
- 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 orange rind, ginger, 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 saut 4 minutes or until browned.
- Combine sugar and next 5 ingredients, stirring with a whisk.
- Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly.
- Add squash; tossing to coat. Stir in green onions.
- for your toddler: Reserve 3 or 4 cubes of squash following Step
- Saut 1 strip of pork in a separate pan until done.
- Cut the squash into bite-sized pieces, and shred the pork.
- Serve the pork and squash with rice.
Nutrition Facts
Properties
Nutrition Score
26.068261053251%
Flavonoids
Nutrients percent of daily need