We have a lot of leftover ginger from the Christmas Ginger Cakes that we made this week.  That, along with the squash we’ve had sitting around since our Farm Share ended, needed to get used before we both left for our holiday travels.  Although this dish looks kind of revolting, it tastes pretty great, and is super-easy!

I got the main gist of this recipe from The Minimalist over at NYT Online.  I had never seen this feature before, but I think  I’ll be checking it out pretty regularly from now on.


4 tablespoons oil
1 pound pork tenderloin, cut into bite-sized pieces with kitchen shears
1 small buttercup squash, chopped coarsely (I just used the blender for this)
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
1 cup chicken stock
2 tablespoons soy sauce
Minced scallions, chives or cilantro for garnish, optional.


1. Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add garlic & pork. Cook, stirring once or twice, until browned; don’t worry about cooking it through. Remove with a slotted spoon.

2. Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.

3. Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve over rice.