Pork and Kabocha Squash Stir-fry

Pork and Kabocha Squash Stir-fry

Goes great with oyster sauce and tobanjan.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz)

50 g (1.8 oz)

1 Tbsp

a dash

a dash


1/2 Tbsp

1/2 tsp

1/2 tsp


  1. Cut the pork into large, bite size pieces and lightly cover in salt and pepper.
  2. Cut the kabocha squash into 4 cm wide (1.5 in) and 3.5 mm thick (1/4 in) pieces. Place in a lidded microwave-safe container, lightly sprinkle on salt, cover and microwave (600 W) for 3 minutes.
  3. Diagonally slice the string beans into 4 cm (1.5 in) lengths.
  4. Heat the sesame oil in a fry pan, cook the onions and ginger. In the following order, add in (1) then (3) and cook. Once all the ingredients are covered well in oil, add in (2) and stir-fry all together.
  5. Once the string beans have softened, pour in (A) to season. Serve once all ingredients are well combined.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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