Kabocha Squash and Pork Stir-Fry
A savory Asian-inspired stir-fry combining tender kabocha squash with seasoned pork sausage, aromatics, and a perfect balance of tangy lime juice and fish sauce. Topped with crunchy peanuts and fresh cilantro.
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.
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.
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.
Serve stir-fry topped with peanuts and cilantro.
1 min
