Winter Squash and Pork Stir-Fry

• 4 tablespoons peanut or neutral oil, like grapeseed or corn
• 1 pound pork shoulder, cut into thin bite-size pieces or shredded
• 1 pound peeled winter squash, julienned
• 2 tablespoons minced ginger
• 1/4 cup chopped scallions
• 1 cup any stock
• 2 tablespoons soy sauce
• Minced scallions, chives or cilantro for garnish, optional

1. Put half the oil in a heavy skillet or wok and turn heat to high.
2. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through.
3. Remove with a slotted spoon.
4. Add remaining oil, followed a moment later by squash.
5. Cook, stirring occasionally, for about 2 minutes.
6. Add ginger and scallions and stir; add stock and cook until it reduces by about half.
7. Add soy sauce and cook 30 seconds or so.
8. Return pork to skillet and cook about 1 minute, stirring.
9. There should still be liquid remaining in pan.
10. Garnish and serve.

peanut, pork shoulder, winter, ginger, scallions, stock, soy sauce, scallions

Taken from cooking.nytimes.com/recipes/11783 (may not work)