Yellow Squash with Sauteed Pork in a Ginger Sauce
1 lb boneless pork shank, sliced in thin 1/4 inch strips
2 tbsp extra virgin olive oil
2 yellow zucchini squash, sliced julienne
2 tbsp grated fresh ginger
1/2 cup chicken broth
2 tbsp soy sauce
4 scallions minced
1/3 cup cilantro, roughly chopped
salt & pepper to taste
In a large saute pan over high heat with 1 tbsp olive oil, saute the pork strips for about 2 minutes until brown. Transfer the browned pork strips to a plate, while keeping the juices in the pan.
In that same pan, toss in the yellow squash, ginger, scallions, cilantro and saute for a minute. Add the extra olive oil, soy sauce and chicken broth and continue to stir fry for a few minutes.
Once the yellow squash becomes semi-transparent with a pale yellow color, toss in the cooked pork and continue to fold in/mix/pan-toss until completely together.
Suggestions:
Serve on a bed of fresh zucchini slices with a potato lattke - garnished with capers.
2 tbsp extra virgin olive oil
2 yellow zucchini squash, sliced julienne
2 tbsp grated fresh ginger
1/2 cup chicken broth
2 tbsp soy sauce
4 scallions minced
1/3 cup cilantro, roughly chopped
salt & pepper to taste
In a large saute pan over high heat with 1 tbsp olive oil, saute the pork strips for about 2 minutes until brown. Transfer the browned pork strips to a plate, while keeping the juices in the pan.
In that same pan, toss in the yellow squash, ginger, scallions, cilantro and saute for a minute. Add the extra olive oil, soy sauce and chicken broth and continue to stir fry for a few minutes.
Once the yellow squash becomes semi-transparent with a pale yellow color, toss in the cooked pork and continue to fold in/mix/pan-toss until completely together.
Suggestions:
Serve on a bed of fresh zucchini slices with a potato lattke - garnished with capers.
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