Stir-Fried Buttercup Squash with Pork
Serving Size: 4
3 tb vegetable oil
3 garlic cloves, smashed
1/2 lb pork tenderloin or fresh ham, cut into pieces 1 1/2 inches long, 1 1/2 inches wide and 1/4 inch thick
2 tb fish sauce
1 ts sugar
1 1/4 lb buttercup squash, peeled, seeds scooped out, julienned
2 scallions, cut into 1 1/2 inch pieces
1/4 ts freshly ground pepper
**Excerpted from The Elephant Walk Cookbook : Cambodian Cuisine from the
Nationally Acclaimed Restaurant by Longteine De Monteiro, Katherine
Neustadt, Longteine De Monteiro.
Heat the oil in a large skillet or wok over medium-high heat and saut the
garlic until golden brown, 5 to 10 seconds. Add the pork, stirring well,
then add the fish sauce and sugar. Fold in the squash gently and stir-fry
until it is cooked through but still slightly crunchy, 4 to 5 minutes (or
longer if you prefer a soft texture).
Add the scallions and pepper and stir well. Serve hot with rice.
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