Recipes and Links

Pork, Ginger, and Delicata Squash Stir Fry

Delicata Squash is a winter squash. It’s great to use because it has a softer skin that doesn’t need to be peeled (Yea!). Watch closely as you cook this dish. In case the pan gets too hot, turn down the heat, or heat a little more EVOO in an empty skillet, heat it a bit and switch the contents into the new skillet. Barb L.

Serves: 4

Ingredients:

For the Sauce:

¾ cup low or reduced-sodium chicken broth

¼ cup low or reduced-sodium soy sauce or

2 Tbsp Flying Olive Honey Ginger, PIneapple, or Grapefruit Balsamic Vinegar

1 Tbsp Flying Olive Aged Dark Balsamic such as 18-Year Traditional or Denissimo.

1 Tbsp red curry paste

For the Main Dish:

3 Tbsp Flying Olive Garlic or a Spicy Extra Virgin such as Chipotle or Harissa Extra Virgin Olive Oil or a Combination of Choice

Pinch to 1 tsp crushed red pepper

1 pork tenderloin (about 1 pound), silver skin and excess fat removed and cut into 1” cubes

3 cloves of garlic, minced or grated

1 Tbsp grated fresh ginger

1 pound delicata squash, washed, trimmed, quartered lengthwise, seeded and cut into 1” cubes

6 oz. green beans, trimmed and cut into 1”pieces

6 green onions, trimmed and cut into 1” pieces

Hot cooked rice or other grain, as desired.

Directions:

For the Sauce:

In a small bowl, combine the broth, soy sauce, vinegars, and curry paste.

For the Main Dish:

In an extra-large skillet, heat 1 Tbsp of The Flying Olive EVOO of Choice over medium-high heat. Let the oil just shimmer and add the crushed red pepper. Cook and stir about 30 seconds. Add the pork cubes and cook, stirring, about 2-3 minutes or until just the sides are brown but the centers are still pink. Add the garlic and ginger and cook and stir 1 more minute. Remove the pork to a covered bowl or plate.

Heat 1 Tbsp of EVOO in the same skillet over medium-high heat. Add the squash. Cook and stir about 7-10 minutes or until the squash is browned and tender when pierced with a fork. Turn the skillet down to medium if it starts to burn. Transfer the squash to the same plate as the pork.

Heat the remaining 1 Tbsp of oil in the skillet over medium-high heat. Add the green beans and cook, stirring occasionally, for about 3-4 minutes. Add the onions and continue cooking 2-3 minutes or until browned and blistered. Reduce the heat to medium and add the sauce, squash, and pork. Bring to a boil, and then turn down to a simmer. Cook, uncovered, for 3-5 minutes or until the pork is cooked through and the sauce begins to thicken. Serve over rice.

Inspired by a recipe in Better Homes and Gardens, October 2018.

Submitted by Barb L.