Wednesday, August 10, 2011

Spaghetti Squash and Pork Stir-Fry

We tried this yesterday.  It was very good.  I think the spaghetti squash we had was about 5 lbs.  Good thing I used 2.5lbs of pork.  I added a tablespoon of sriracha instead of 1 teaspoon because I like things spicy.  Next time I make it I will probably add more.  Next time I plan to add more veggies like broccoli and peppers.  There of course were leftovers which I had for lunch today.  It reheated well and tasted just as it did yesterday.

I found this recipe on delish.

Spaghetti Squash and Pork Stir-Fry
  • 1  3-pound spaghetti squash
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoon toasted sesame oil
  • 5  medium scallions, thinly sliced
  • 2 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon salt
  • 2 tablespoon reduced-sodium soy sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

Preheat oven to 350 degrees F. 
Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell. 

Slice pork into thin rounds; cut each round into matchsticks. 

Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

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