Best 3 Kabocha Squash And Pork Stir Fry Recipes

Kabocha squash and pork stir-fry is a colorful and flavorful dish that is perfect for a quick and easy weeknight meal. Kabocha squash is a sweet and nutty winter squash that is often used in Japanese cuisine. It is packed with nutrients, including vitamin A, vitamin C, and potassium. Pork is a versatile meat that can be cooked in a variety of ways. In this dish, it is stir-fried with the kabocha squash, carrots, and bell peppers. The result is a delicious and healthy meal that is sure to please everyone at the table.

This article provides three different recipes for kabocha squash and pork stir-fry. The first recipe is a basic stir-fry that uses simple ingredients and is easy to make. The second recipe is a more complex stir-fry that includes a variety of vegetables and a flavorful sauce. The third recipe is a one-pot stir-fry that is made in a single skillet. All three recipes are delicious and healthy, and they are sure to become a favorite in your household.

Check out the recipes below so you can choose the best recipe for yourself!

KABOCHA SQUASH AND PORK STIR-FRY

Kabocha Squash and Pork Stir-Fry image

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

Ingredients

2 cups (1-inch pieces) peeled kabocha squash
2 tablespoons vegetable oil, divided
8 ounces pork sausage, casing removed
2 scallions, chopped
2 garlic cloves, chopped
1 serrano chile, sliced
2 teaspoons grated peeled ginger
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon sugar
Crushed salted, roasted peanuts and chopped cilantro (for serving)

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.

WINTER SQUASH AND PORK STIR-FRY

Winter Squash and Pork Stir-Fry image

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

Ingredients

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
1/4 cup chopped scallions
1 cup any stock
2 tablespoons soy sauce
Minced scallions, chives or cilantro for garnish, optional

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

KABOCHA AND PORK STEW

Kabocha and Pork Stew image

The fragrant, fruity kabocha pairs wonderfully with savory pork, and crisp, sweet onions. Serve this Asian-inspired stew on rice for a delicious dinner!

Provided by Jenny

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 8

Number Of Ingredients 20

Ingredients

2 tablespoons cooking sherry
2 tablespoons cornstarch
1 tablespoon soy sauce
⅓ teaspoon baking soda
salt to taste
1 pound fatty ground pork
1 (3 pound) unpeeled kabocha squash - halved, stemmed, and seeded
3 tablespoons olive oil
4 green onions, white part only, cut into 1/2-inch pieces
4 cloves garlic, crushed, or more to taste
1 teaspoon ground black pepper, divided
1 teaspoon yellow curry powder, or more to taste
2 cups boiling water, or as needed
3 tablespoons soy sauce, or more to taste
2 tablespoons fish sauce, or more to taste
1 tablespoon dark soy sauce
1 tablespoon steak sauce (such as A1®)
2 teaspoons oyster sauce, or more to taste
1 sweet onion, cut into 1/2-inch squares
1 teaspoon Szechuan chile powder

Steps:

Mix cooking sherry, cornstarch, soy sauce, baking soda, and salt together in a small bowl for the marinade. Pour over pork in a large bowl and stir to coat.
Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.
Place pork and marinade in a large wok over high heat; cook and stir until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.
Add olive oil to the wok and reduce heat to medium-high. Add green onion whites to hot oil; cook and stir until onions begin to brown and turn crispy, 1 to 2 minutes. Add garlic gloves, 1/2 teaspoon black pepper, and curry powder; cook for 1 minute, being careful not to burn spices. Add kabocha and cook for 2 minutes.
Add just enough boiling water to cover kabocha pieces. Add soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and remaining 1/2 teaspoon pepper. Stir in pork. Cover and simmer with the lid ajar until kabocha is fork-tender, 30 to 45 minutes. Stir in onion, cover, turn off the heat, and let steam until onions have softened, about 5 minutes. Stir in chile powder and serve.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 20.5 g, Cholesterol 36.8 mg, Fat 13.3 g, Fiber 2.9 g, Protein 13.4 g, SaturatedFat 3.7 g, Sodium 1004.9 mg, Sugar 7.1 g

Tips:

Choose the right kabocha squash: Look for small to medium-sized kabocha squash with a deep green color and smooth, unblemished skin.
Peel the kabocha squash thinly: Use a sharp knife to carefully peel the kabocha squash, removing only the thin outer layer of skin.
Cut the kabocha squash into uniform pieces: Cut the kabocha squash into 1-inch cubes or wedges to ensure even cooking.
Marinate the pork: Marinating the pork in a mixture of soy sauce, rice wine, sesame oil, and ginger adds flavor and tenderizes the meat.
Use a hot wok or skillet: A hot wok or skillet helps to sear the pork and vegetables, giving them a nice caramelized flavor.
Add the kabocha squash last: Kabocha squash takes longer to cook than the other vegetables, so add it to the stir-fry towards the end.
Season to taste: Adjust the seasonings of the stir-fry to your preference, adding more soy sauce, rice wine, or sesame oil if desired.

Conclusion:

This kabocha squash and pork stir-fry is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The kabocha squash adds a unique flavor and texture to the stir-fry, while the pork provides protein and umami. This dish is also packed with vegetables, making it a great way to get your daily dose of nutrients.