PORK AND WINTER SQUASH STEW
Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
Nutrition Facts : Calories 298 calories, Fat 14g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
NYT WINTER SQUASH AND PORK STIR-FRY
Steps:
- 1. 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. 2. 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. 3. Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve. Yield: 4 servings.
PORK AND SQUASH STIR-FRY
Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.
Provided by LMillerRN
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 267.6, Fat 9.8, SaturatedFat 2.6, Cholesterol 62.4, Sodium 452.2, Carbohydrate 25.1, Fiber 3.8, Sugar 8.1, Protein 21.8
STIR-FRIED PORK AND GREENS WITH NOODLES
This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves four
Number Of Ingredients 10
Steps:
- Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
- Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
- Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
- Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 896 milligrams, Sugar 2 grams
STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot
Time 45m
Yield Serves four
Number Of Ingredients 12
Steps:
- Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
- Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
- Arrange the noodles on a platter, top with the tofu and vegetables, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams
KABOCHA SQUASH AND PORK STIR-FRY
To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Pumpkin Squash Pork Garlic Lime Juice Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Steam squash in a steamer basket set in a pot of simmering water until tender, 6-8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
- Serve stir-fry topped with peanuts and cilantro.
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
- Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.
- Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 1 gram, TransFat 0 grams
WINTER SQUASH AND PORK STIR-FRY
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its flavor from becoming too sweet," Mr. Bittman wrote. It's a great option for a weeknight dinner, and a far cry from the cut-and-bake squash of the 1970s.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 606 milligrams, Sugar 4 grams, TransFat 0 grams
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