Kabocha Pork Stir Fry
Kabocha (Japanese pumpkin) stir fry with ground pork, spicy Gochujang (hot pepper paste), and soy sauce. Quick and Easy one-pan recipe for your busy weeknight!
Ingredients
- ½ lb ground pork
- ¼ kabocha (squash/pumpkin) (about 1/2 lb or 260g)
- 1 clove garlic (sliced)
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 1 tsp gochujang (Korean chili paste)
Seasonings A:
- ½ tsp soy sauce
- 1 tsp sake
- 1 tsp potato starch/cornstarch
Seasonings B:
- 1 Tbsp sake
- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp oyster sauce
Instructions
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Gather all the ingredients.
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In a medium bowl, combine Seasonings A and the meat. Mix well with hands and set aside.
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Remove Kabocha seeds with a spoon. Cut in half and then cut into thin slices.
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In a microwave-safe container, put sliced Kabocha inside. Pour 1 Tbsp. water on top and close the lid. Microwave it for 2 minutes*. Please do not overcook it because it will easily break when you stir-fry. *Cooking time may vary depending on your microwave and the amount of Kabocha.
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Cut garlic clove into thin slices and combine Seasoning B in a small bowl.
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In a large non-stick frying pan or wok, heat oil on medium heat and cook garlic until fragrant.
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Add the meat and cook until it is cooked through.
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Add Gochujuang and mix well.
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Add Kabocha and mix all together. If Kabocha is still hard to eat, cook a little bit longer.
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When Kabocha is fully cooked, add Seasonings B and shake the frying pan to mix all together. Serve immediately.
Recipe Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.