I love the taste of squash, but it can be hard work to cut, remove the seeds, and peel. Kabocha is one of my favorite squashes because the skin is edible. It’s so much less work when you don’t have to worry about removing the skin, and it makes a hearty and delicious stir-fry with lots of good gravy to eat over rice.
Guessipe
- 2 tsp + 1/3 cup rice wine
- 1 tsp + 1/4 cup soy sauce
- 2 tsp corn starch
- 12 oz ground pork
- 1 Kabocha squash, seeded and cut in 1/8-inch slices
- oil for stir-frying
- 5 cloves garlic, thinly sliced
- 3 TBSP oyster sauce
- 2 TBSP sugar
- 1 TBSP gochujang
- 1/4 tsp white pepper
- salt and white pepper to taste
Mix together 2 tsp rice wine, 1 tsp soy sauce, and 2 tsp corn starch. Stir into the ground pork and set aside.
Put the Kabocha slices into a microwave safe bowl with 2 TBSP water. Microwave for 8 minutes. The Kabocha will still be firm, but the pre-cooking helps to cut down on stovetop time.
Combine 1/3 cup rice wine, 1/4 cup soy sauce, 3 TBSP oyster sauce, 2 TBSP sugar, and 1/4 tsp white pepper and set aside.
Stir fry the garlic over medium heat until fragrant, then add the marinated ground pork and cook until brown.
Add the pre-cooked Kabocha, sauce mixture, and 1/2 cup water. Cover and cook over low heat until the Kabocha is cooked through, stirring occasionally and adding more water if necessary to have a nice gravy. Salt and white pepper to taste.
