Wendell's Kabocha Pork Stir Fry

Wendell followed the recipe from Just One Cookbook for this dish. I liked it a lot!

 

Ingredients

• ½ lb ground pork
• ¼ kabocha (squash/pumpkin), (about ½ lb or 227g)
• 1 clove garlic, (sliced)
• 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
• 1 tsp gochujang (Korean chili paste)

For Pork Seasoning

• ½ tsp soy sauce
• 1 tsp sake
• 1 tsp potato starch/cornstarch

For Stir-Frying Seasoning

• 1 Tbsp sake
• 1 tsp sugar
• 2 tsp soy sauce
• 2 tsp oyster sauce

Instructions

• Gather all the ingredients. Cut the garlic into thin slices and combine the stir-frying seasoning in a bowl.
• In a medium bowl, whisk the pork seasoning together. Add the ground pork and mix well.
• With a spoon, remove the seeds from the kabocha and cut it into thin slices.
• In a microwave-safe container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 1-2 minutes (depending on your microwave) just to cook halfway as we will be stir-frying them. Do not overcook them because they get too fragile to stir fry. 
• In a large frying pan, heat oil on medium heat and cook garlic until fragrant.
• Add the marinated meat and cook until no longer pink.
• Add gochujang and mix well together.
• Add kabocha slices and continue to stir-fry.
• When Kabocha is fully cooked, add the stir fry seasoning and shake the pan to mix all together. Serve immediately.