Asian Squash & Pork Stir Fry

By Micki Brown

Serves 4

Category
Yields1 Serving
 1 lb lean ground pork
 1 tbsp virgin coconut oil
 1 tsp toasted sesame oil
 2 cloves garlic, minced
 2 medium Asian squash, peeled, ¾-inch dice
 1 tsp ground ginger
 2 tbsp fish sauce
 2 tbsp soy sauce
 2 tbsp raw honey
 1 tsp sesame seeds
 Black pepper to taste
 5 green onions, sliced
1

In a small bowl, whisk together the ginger, fish sauce, soy sauce, honey, sesame seeds and pepper; set aside.

2

In a wok or large skillet heat the oils over medium-high heat.

3

Add the garlic and cook about 30-60 seconds.

4

Add the ground pork and stir fry until it is cooked through

5

Add the squash and stir fry for 5-6 minutes being careful not to over-cook it.

6

Stir in the sauce mixture and heat for a minute or so. Add the green onions. Serve with brown rice.

Ingredients

 1 lb lean ground pork
 1 tbsp virgin coconut oil
 1 tsp toasted sesame oil
 2 cloves garlic, minced
 2 medium Asian squash, peeled, ¾-inch dice
 1 tsp ground ginger
 2 tbsp fish sauce
 2 tbsp soy sauce
 2 tbsp raw honey
 1 tsp sesame seeds
 Black pepper to taste
 5 green onions, sliced

Directions

1

In a small bowl, whisk together the ginger, fish sauce, soy sauce, honey, sesame seeds and pepper; set aside.

2

In a wok or large skillet heat the oils over medium-high heat.

3

Add the garlic and cook about 30-60 seconds.

4

Add the ground pork and stir fry until it is cooked through

5

Add the squash and stir fry for 5-6 minutes being careful not to over-cook it.

6

Stir in the sauce mixture and heat for a minute or so. Add the green onions. Serve with brown rice.

Asian Squash & Pork Stir Fry
IngredientsDirections