Pork And Squash Stir-Fry - cooking recipe

Ingredients

1 (2 lb) butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper flakes
1 (3 inch) cinnamon sticks, broken
1 1/4 lbs pork tenderloin, trimmed and cut into 2-inch strips
2 tablespoons sugar
3 tablespoons low sodium soy sauce
2 tablespoons chinese black vinegar
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup chopped green onion

Preparation

Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
Increase heat to medium-high. Add pork to pan, and saute 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.