Spicy Kabocha Squash Stir-fry
Ingredients(Servings: 2)
Directions
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Remove core from kabocha squash, and cut into quarter slices 5 mm (1/4 in.) thick.
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Cut pork into bite-size pieces.
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Cut garlic sprouts into 4 cm (1 1/2 in.) lengths.
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Warm oil in pan. Then add (1), lightly salt and pepper, and saute over weak medium heat.
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Add Japanese long onion and ginger root, then (2) and (3), and saute.
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When pork changes color, add tobanjan and saute. Add (A) and cook until there is no more liquid left.
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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