How to Make Kabocha Pork Stir Fry (Recipe) かぼちゃのそぼろ炒めの作り方 (レシピ)

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Cut the garlic clove into thin slices.
2. Make the pork marinade: mix 1/2 tsp soy sauce, 1 tsp sake and 1 tsp potato starch or cornstarch in a medium bowl. Add 6 oz ground pork, mix well and set aside.
3. Make the sauce: combine 1 Tbsp sake, 1 Tbsp soy sauce, 2 tsp oyster sauce and 1 tsp gochujang in a small bowl, add 1 tsp sugar and mix. Set aside.
4. Remove the seeds from 1/4 kabocha (about 11 oz / 312 g) and cut it in half. Slice it about 1/8 inch (3 mm) thick, halving any very large pieces.
5. Put the kabocha slices and 1 Tbsp water in a microwave-safe glass dish, cover with a paper towel and microwave for about 2 minutes, adjusting for your oven's wattage. It should be about 80% cooked: a wooden skewer should go in with a little resistance.
6. Heat 1 Tbsp neutral oil in a large frying pan over medium heat and cook the garlic until fragrant.
7. Add the marinated pork and cook until it is no longer pink.
8. Add the kabocha and turn it to coat in oil. Cover and cook on low heat for about 5 minutes, until fully tender; check with a skewer.
9. Add the sauce, raise the heat and stir-fry until the sauce has reduced and coats everything. Transfer to a serving dish.

Summarized from Just One Cookbook's video. Watch it for the details.

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GarlicGround porkGochujang