Kabocha Squash and Pork Stir-Fry

Ingredients

• •2 cups kabocha squash
• •2 tablespoons vegetable oil
• •8 ounces pork sausage
• •2 whole scallions
• •2 cloves garlic
• •1 whole serrano chile
• •2 teaspoons ginger
• •2 tablespoons lime juice
• •2 teaspoons fish sauce
• •1 teaspoon sugar
• •2 tablespoons crushed salted
• •2 tablespoons roasted peanuts and cilantro

Cooking Instructions

1. 1.

   Steam squash in a steamer basket set in a pot of simmering water until tender, 6-8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

   13 min

2. 2.

   Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.

   7 min

3. 3.

   Serve stir-fry topped with peanuts and cilantro.

   1 min