Prep 25 mins
Cook 25 mins
Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.
- 1 (2 lb) 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 flakes
- 1 (3 inch) cinnamon sticks, broken
- 1 1⁄4 lbs 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 onion
- 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.