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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.