Kabocha Squash and Tenderloin Sauté with Ginger-Soy Aromatics

Prep the ingredients: Cut the pork tenderloin into thin, bite-sized strips. Cube the kabocha squash and taro into uniform 1-inch pieces. Trim the snow peas.

Heat a wok or heavy-bottomed skillet over high heat. Add the walnut oil and wait for it to shimmer.

Add the taro and kabocha to the pan. Sauté over medium-high heat until they begin to brown and soften, about 8-10 minutes. If needed, splash with a tablespoon of water to help steam the squash through until tender.

Push the vegetables to the side of the pan. Add the pork strips and sear rapidly. You want a deep, golden crust to form on the exterior of the pork—listen for that aggressive hiss.

Once the pork is nearly cooked through, toss in the snow peas. Stir-fry for 2 minutes until the peas are bright green and crisp-tender.

Deglaze the pan with the sherry vinegar, scraping up all the savory browned bits from the bottom. Toss everything to coat evenly in the glaze.

Plate the sauté in a wide bowl. The sweetness of the kabocha and the nutty finish of the walnut oil will perfume the entire kitchen. Garnish with a pinch of flaky sea salt and serve immediately.