By Mark Bittman
Updated Oct. 16, 2023
- Total Time
- 30 minutes
- Rating
- 4(152)
- Notes
- Read community notes
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.
Featured in: THE MINIMALIST; A Vegetable (Well, Fruit) That Deserves Attention
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Ingredients
Yield:4 servings
- 4tablespoons peanut or neutral oil, like grapeseed or corn
- 1pound pork shoulder, cut into thin bite-size pieces or shredded
- 1pound peeled winter squash, julienned
- 2tablespoons minced ginger
- ¼cup chopped scallions
- 1cup any stock
- 2tablespoons soy sauce
- Minced scallions, chives or cilantro for garnish, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
344 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 23 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.
Ratings
4
out of 5
152
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Cooking Notes
Margaret
I added some shredded green cabbage a little bit after the squash and used miso paste mixed with water instead of broth, because I has those on had. This was a very yummy, easy, and satisfying recipe served with rice.
Karen
Delicata squash is pretty manageable to peel and cut.
Pat Brownlie
Added 2-3 cloves of garlic with the scallions and ginger. Added a small tablespoon of rice vinegar and a nice sprinkling of sesame chili oil. That made it much better than the last time I cooked this.
mo
This recipe was pretty bland. I prefer my stir fry with more kick, but if you are not looking for spice this is hearty and filling.
RB
We added a splash of fish sauce to this and it was excellent.
Pat Brownlie
Added 2-3 cloves of garlic with the scallions and ginger. Added a small tablespoon of rice vinegar and a nice sprinkling of sesame chili oil. That made it much better than the last time I cooked this.
Merrill
Hello I haven't made this yet but I thought it looks good. I have some questions, though. The 1 pound of pork shoulder-is that Boston Butt or actual pork shoulder. I purchased a whole pork shoulder(about 20#) and from what I see on line it is a little less tender that boston butt. I know the two cuts are the type that do well with long, slow cooking. Interchangable? Also should the pork be cut on the cross grain like london broil to encourage tenderness? Thanks for any help!
Mo
Loved this! It's fast, easy, and invites improvisation. I used butternut squash, and I had some beautiful radish greens I didn't want to waste, so added those at the end with the pork. The final dish was gorgeous and delicious!
Stacey
Honestly, I was really disappointed. I was following the recipe and was concerned that there was no seasoning for the meat in the early stages of the preparation. My fears were correct when in the end the meal was extremely bland. Tried to fix, but even then it just wasn't very good. Would not recommend.
susanh
I used sweet potatoes. Also threw in a touch of mirin in addition to the soy sauce. Very Tasty!
Christa
I made this with sweet potatoes. Really nice and simple but very flavorful--just what I wouod expect from Bittman. I miss the Minimalist.
Nathan Zalman
This is a humble and delightfully gingery stir fry once you get past julienning the squash. Didn’t work right in my food processor, luckily I had a small mandolin with a julienning blade. That made it possible, not easy. Maybe I’ll try a spiralizer next time, cutting them up with scissors.I have neither the patience nor the time it would take to master knife skills bold enough to allow me to use a knife to do this. Winter squash is a tough cut!
Karen
Delicata squash is pretty manageable to peel and cut.
Patti
This was so easy and so yummy - i had a sweet little winter squash from my CSA and used just half of it with some local pork not the shoulder but still good and the whole combination was delicious. I had chicken stock in frig and used cilantro as garnish and did add a little spicy pepper sprinkled on top. We had rice too and shared recipe with the farm.
Margaret
I added some shredded green cabbage a little bit after the squash and used miso paste mixed with water instead of broth, because I has those on had. This was a very yummy, easy, and satisfying recipe served with rice.
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