Winter Squash and Pork Stir-Fry

By Mark Bittman

Updated October 15, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
4(157)
Comments
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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.

Featured in: THE MINIMALIST; A Vegetable (Well, Fruit) That Deserves Attention

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Ingredients

Yield:4 servings

  • 4 tablespoons peanut or neutral oil, like grapeseed or corn

  • 1 pound pork shoulder, cut into thin bite-size pieces or shredded

  • 1 pound peeled winter squash, julienned

  • 2 tablespoons minced ginger

  • ¼ cup chopped scallions

  • 1 cup any stock

  • 2 tablespoons soy sauce

  • Minced scallions, chives or cilantro for garnish, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 82 milligrams cholesterol; 354 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 3 grams fiber; 611 milligrams sodium; 24 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 3

    Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.

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Ratings

4 out of 5
157 user ratings
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Comments

Margaret

I added some shredded green cabbage a little bit after the squash and used miso paste mixed with water instead of broth, because I has those on had. This was a very yummy, easy, and satisfying recipe served with rice.

Pat Brownlie

Added 2-3 cloves of garlic with the scallions and ginger. Added a small tablespoon of rice vinegar and a nice sprinkling of sesame chili oil. That made it much better than the last time I cooked this.

Karen

Delicata squash is pretty manageable to peel and cut.

mo

This recipe was pretty bland. I prefer my stir fry with more kick, but if you are not looking for spice this is hearty and filling.

RB

We added a splash of fish sauce to this and it was excellent.

Pat Brownlie

Added 2-3 cloves of garlic with the scallions and ginger. Added a small tablespoon of rice vinegar and a nice sprinkling of sesame chili oil. That made it much better than the last time I cooked this.

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