Kabocha Pork Stir-Fry

User Reviews

4.8

276 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    30 mins

  • Servings

    2

  • Calories

    348 kcal

  • Course

    Side Dish

  • Cuisine

    Japanese

Kabocha Pork Stir-Fry

Kabocha Pork Stir-Fry is a simple yet satisfying dish you‘ll enjoy when kabocha squash is in season. It‘s a one-pan wonder for a weeknight dinner!

I Made This!

207 people made this

Save this

165 people saved this

Ingredients

Servings
  • 1 clove garlic
  • 6 oz ground pork (or use turkey or chicken; substitute seitan or minced mushrooms for vegetarian)
  • ¼ kabocha squash (11 oz, 312 g; or use butternut or acorn squash)
  • 1 Tbsp neutral oil

For the Pork Marinade

  • ½ tsp soy sauce
  • 1 tsp sake
  • 1 tsp potato starch or cornstarch

For the Stir-Fry Seasoning

  • 1 Tbsp sake
  • 1 Tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp gochujang (Korean chili paste) (you can substitute it with other chili sauce for spicy version; or use miso for non-spicy version)
  • 1 tsp sugar
Add to Shopping List

Instructions

  1. Gather all the ingredients. Cut 1 clove garlic into thin slices.

To Make Pork Marinade

  1. In a medium bowl, combine ½ tsp soy sauce, 1 tsp sake, and 1 tsp potato starch or cornstarch and mix it all together.
  2. Add 6 oz ground pork and mix well. Set aside.

To Make the Stir-Fry Sauce

  1. In a small bowl, combine 1 Tbsp sake, 1 Tbsp soy sauce, 2 tsp oyster sauce, and 1 tsp gochujang (Korean chili paste).
  2. Add 1 tsp sugar and mix all together. Set aside.

To Prepare Kabocha

  1. With a spoon, remove the seeds from ¼ kabocha squash. Cut the kabocha block in half so it‘s smaller and easier to slice. Tip: We eat kabocha skin in Japan! If there are tough scars on the skin, shave them off. We remove the skin only when you want to feature the kabocha‘s yellow-orange color, such as kabocha soup or kabocha pie or pudding (the color won‘t be pretty if you mix in the green skin).
  2. Cut the kabocha into thin slices, roughly ⅛ inch (3 mm) thick. If the kabocha pieces are too big, cut them in half.
  3. In a microwave-safe glass container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 2 minutes (depending on your microwave wattage).
  4. Check the kabocha‘s doneness with a wooden skewer. It should be 80% cooked through (as we will stir-fry later). Do not overcook them because they will break into pieces while stir-frying.

To Stir-Fry

  1. In a large frying pan, heat 1 Tbsp neutral oil on medium heat and cook the garlic until fragrant.
  2. Add the marinated meat and cook until no longer pink.
  3. Add the kabocha slices and coat them with oil.
  4. Cook covered on low heat until the kabocha is fully cooked, roughly 5 minutes.
  5. Insert a skewer to check the doneness. Add the stir-fry seasoning.
  6. Increase the heat and stir-fry to coat the ingredients with the sauce. When the sauce has reduced, it‘s done.
  7. Transfer to a serving dish. Enjoy!

To Store

  1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Nutrition Information

Show Details
Calories 348kcal (17%) Carbohydrates 18g (6%) Protein 17g (34%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 61mg (20%) Sodium 562mg (23%) Potassium 813mg (23%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 2141IU (43%) Vitamin C 21mg (23%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 348 kcal

% Daily Value*

Calories 348kcal 17%
Carbohydrates 18g 6%
Protein 17g 34%
Fat 23g 35%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 61mg 20%
Sodium 562mg 23%
Potassium 813mg 17%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 2141IU 43%
Vitamin C 21mg 23%
Calcium 61mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

276 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Simmered Kabocha (Kabocha no Nimono)

Japanese
5.0 (18 reviews)

Simmered Kabocha with Shio Koji

Japanese
4.9 (60 reviews)

Japanese Roasted Kabocha Squash

Japanese
4.6 (60 reviews)

Kabocha Gratin

Japanese
4.9 (84 reviews)

Japanese Simmered Kabocha

Japanese
4.8 (378 reviews)

Simmered Kabocha Squash 南瓜の煮物

Japanese
5.0 (36 reviews)

Roasted Kabocha Squash

Japanese, American
4.5 (54 reviews)

Kabocha Coconut Soup (3 Ingredients)

Asian, Japanese
5.0 (30 reviews)

Creamy Kabocha Squash Soup

Japanese, American
5.0 (3 reviews)

Pork Stir Fry with Green Beans

Asian, Japanese
5.0 (498 reviews)

Zucchini Corn Stir Fry

Japanese
4.6 (66 reviews)