4.8 from 156 votes
Kabocha Pork Stir-Fry
Kabocha Pork Stir-Fry combines ground pork with thinly sliced kabocha squash in a savory sauce that includes soy sauce, sake, oyster sauce, gochujang, and sugar. The pork is marinated and then cooked with garlic and sliced squash, resulting in a dish with tender meat and sweet, soft squash pieces accented by a balanced blend of umami and mild chili heat.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
Calories:
348 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 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 you can substitute it with other chili sauce for spicy version; or use miso for non-spicy version, Korean chili paste
- 1 tsp sugar
Instructions
- Gather all the ingredients. Cut 1 clove garlic into thin slices.
Cup of Yum
To Make Pork Marinade
- In a medium bowl, combine ½ tsp soy sauce, 1 tsp sake, and 1 tsp potato starch or cornstarch and mix it all together.
- Add 6 oz ground pork and mix well. Set aside.
To Make the Stir-Fry Sauce
- In a small bowl, combine 1 Tbsp sake, 1 Tbsp soy sauce, 2 tsp oyster sauce, and 1 tsp gochujang (Korean chili paste).
- Add 1 tsp sugar and mix all together. Set aside.
To Prepare Kabocha
- 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).
- Cut the kabocha into thin slices, roughly ⅛ inch (3 mm) thick. If the kabocha pieces are too big, cut them in half.
- 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).
- 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
- In a large frying pan, heat 1 Tbsp neutral oil on medium heat and cook the garlic until fragrant.
- Add the marinated meat and cook until no longer pink.
- Add the kabocha slices and coat them with oil.
- Cook covered on low heat until the kabocha is fully cooked, roughly 5 minutes.
- Insert a skewer to check the doneness. Add the stir-fry seasoning.
- Increase the heat and stir-fry to coat the ingredients with the sauce. When the sauce has reduced, it‘s done.
- Transfer to a serving dish. Enjoy!
To Store
- 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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 348
% 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.