Asian Squash & Pork Stir Fry

By Micki Brown

Serves 4



1 pound 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


In a small bowl, whisk together the ginger, fish sauce, soy sauce, honey, sesame seeds and pepper; set aside. In a wok or large skillet heat the oils over medium-high heat. Add the garlic and cook about 30-60 seconds. Add the ground pork and stir fry until it is cooked through. Add the squash and stir fry for 5-6 minutes being careful not to over-cook it. Stir in the sauce mixture and heat for a minute or so. Add the green onions. Serve with brown rice.