Pork and Squash Stir-Fry

Ingredients

• 2 tablespoons vinegar black chinese
• 2 pound butternut squash peeled cut into 1/2-inch cubes
• 3 inch cinnamon sticks 
• 1 teaspoon cornstarch 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon ginger fresh minced peeled
• 1 cup green onions chopped
• 1.3 pounds pork tenderloin trimmed cut into 2-inch strips
• 3 tablespoons soya sauce low-sodium
• 2 tablespoons coarsely orange rind 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

1. Place squash in a large microwave-safe bowl.
2. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender.
3. Drain and set aside.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly.
6. Remove and discard cinnamon stick pieces.
7. Increase heat to medium-high.
8. Add pork to pan, and saut 4 minutes or until browned.
9. Combine sugar and next 5 ingredients (through salt), stirring with a whisk.
10. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly.
11. Add squash; toss to coat. Stir in green onions.