RECIPE TITLE "Stir-Fried Buttercup Squash with Pork" from The
Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine
from the Nationally Acclaimed Restaurant Copyright © 1998
Serves 4 --- easy
Though it uses just a few ingredients, this gem of a stir-fry is
complex in taste, with the sweetness of squash balancing the slightly
salty pork. I was excited to find buttercup squash in this country-it's
exactly the kind we have in Cambodia.
* 3 tablespoons vegetable oil
* 3 garlic cloves, smashed
* 1/2 pound pork tenderloin or fresh ham, cut into pieces 1 1/2
inches long, 1 1/2 inches wide and 1/4 inch thick
* 2 tablespoons fish sauce
* 1 teaspoon sugar
* 1 1/4 pounds buttercup squash, peeled, seeds scooped out, julienned
* 2 scallions, cut into 1 1/2 inch pieces
* 1/4 teaspoon freshly ground pepper
Heat the oil in a large skillet or wok over medium-high heat and
sauté the garlic until golden brown, 5 to 10 seconds. Add the
pork, stirring well, then add the fish sauce and sugar. Fold in the
squash gently and stir-fry until it is cooked through but still slightly
crunchy, 4 to 5 minutes (or longer if you prefer a soft texture).
Add the scallions and pepper and stir well. Serve hot with rice.
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This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners. More info
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