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1 Okanagan red kuri squash, seeded, gutted and insides cut into 1-inch cubes
¼ lb Lepp’s pork tenderloin, cut into julienne strips
1 tbsp ginger, finely chopped
2 tbsp sesame oil
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp Chinese rice wine
1 tbsp granulated sugar
1 tbsp oyster sauce
1 tbsp cornstarch
½ lb pre blanched shanghai noodles
3 garlic cloves, finely chopped
½ small onion, coarsely chopped
1 small chili pepper, seeded and finely chopped
1 tbsp black beans, rinsed, dried and coarsely chopped
1 tbsp brown sugar
2 tbsp hoisin sauce
2 tsp light soya sauce
Green onions, fried chow mein noodles and pea shoots for garnish
Preheat oven to 350F
In a mixing bowl, combine chopped ginger, sesame oil, Chinese rice wine, sugar, oyster sauce, soy sauce, and cornstarch. Mix the pork in with marinade ingredients. Set aside for 40 minutes.
While pork is marinating, cut 3 –inches from the top of Kuri squash. Remove and discard seeds and trim 1-cup of inside of the squash into 1-inch cubes and set aside.
Season the squash cup with salt, pepper, 1 tablespoon of unsalted butter and 1 tablespoon of olive oil.
Place on a baking tray, cover with aluminum foil and bake for 40 minutes.
Heat 1 tablespoon of olive oil and 1 tablespoon sesame oil in a large frying pan or wok over high heat. Add remaining ingredients and stir fry for 5 minutes.
Place stir fry ingredients in the pre-baked squash bowl.
Garnish with green onions, fried chow mien noodles, and pea shoots. Bon Apetit!