Lunch · Japanese · 15 min
Kabocha Squash and Tenderloin Sauté with Ginger-Soy Aromatics
- Calories
- 667
- Protein
- 54g
- Carbs
- 65g
- Fat
- 20g
Ingredients
- 210.4 g Pork, fresh, loin, tenderloin, separable lean only, raw
- 300g KABOCHA SQUASH, cubed
- 200g SNOW PEAS, trimmed
- 100g Taro, raw, cubed
- 16.6 g WALNUT OIL
- 15g SHERRY VINEGAR
Method
- 01Prep 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.
- 02Heat a wok or heavy-bottomed skillet over high heat. Add the walnut oil and wait for it to shimmer.
- 03Add 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.
- 04Push 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.
- 05Once 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.
- 06Deglaze the pan with the sherry vinegar, scraping up all the savory browned bits from the bottom. Toss everything to coat evenly in the glaze.
- 07Plate 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.
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