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Kabocha Pork Stir Fry is a simple yet satisfying dish you'll enjoy when kabocha is in season. It's a one-pan wonder for a weeknight dinner!
Kabocha Pork Stir Fry
INGREDIENTS
- 6 oz ground pork (you can use turkey or chicken; for vegetarians, you can sub with seitan or minced mushrooms)
- 11 oz kabocha (squash/pumpkin) (¼ kabocha; you can use butternut squash or acorn squash)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 1 clove garlic
For Pork Marinade
- ½ tsp soy sauce
- 1 tsp sake
- 1 tsp potato starch/cornstarch
For Stir-Fry Seasoning
- 1 Tbsp sake
- 1 Tbsp soy sauce
- 2 tsp oyster sauce
- 1 tsp gochujang (Korean chili paste) (you can substitute it with other chili sauce for spicy version; or use miso for non-spicy version)
- 1 tsp sugar
INSTRUCTIONS
- Gather all the ingredients. Cut the garlic into thin slices and combine the stir-fry seasoning in a bowl.
To Make Pork Marinade
- In a medium bowl, combine soy sauce, sake, potato starch and mix all together.
- Add the ground pork and mix well. Set aside.
To Make Stir Fry Sauce
- In a small bowl, combine sake, soy sauce, oyster sauce, and gochujang.
- Add sugar and mix all together. Set aside.
To Prepare Kabocha
- With a spoon, remove the seeds from the kabocha. Cut the kabocha block in half so it's smaller and easier to slice. Tip: We eat kabocha skin in Japan! If there are tough scars on the skin, shave them off. We remove the skin only when you want to feature kabocha's yellow-orange color such as kabocha soup or kabocha pie or pudding (the color won't be pretty if you mix in green skin).
- Cut the kabocha into thin slices, roughly ⅛ inch (3 mm) thickness. If the kabocha pieces are too big, cut them in half.
- In a microwave-safe glass container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 2 minutes (depending on your microwave wattage).
- Check kabocha's doneness with a wooden skewer. It should be 80% cooked through (as we will stir-fry later). Do not overcook them because they will break into pieces during stir fry.
To Stir Fry
- In a large frying pan, heat oil on medium heat and cook garlic until fragrant.
- Add the marinated meat and cook until no longer pink.
- Add kabocha slices and coat them with oil.
- Cook covered on low heat until kabocha is fully cooked, roughly 5 minutes.
- Insert a skewer to check the doneness. Add the stir fry seasoning.
- Increase the heat and stir fry to coat the ingredients with the sauce. When the sauce has reduced, it's done.
- Transfer to a serving dish. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
NUTRITION
Calories: 426 kcal · Carbohydrates: 14 g · Protein: 21 g · Fat: 31 g · Saturated Fat: 15 g · Cholesterol: 82 mg · Sodium: 464 mg · Potassium: 749 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1565 IU · Vitamin C: 16 mg · Calcium: 53 mg · Iron: 2 mg
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