Thursday, April 25, 2013

Pork & Squash


3 lbs. long squash, 2-inch pieces
water as needed
1 lb. pork, thinly sliced
2 1/2 c. chicken broth
3 TB mirin
1 TB brown sugar
2 tsp. shoyu
1 tsp. salt


In a sauce-pot over medium heat; cover squash with water. Parboil for about 3-4 minutes. Drain well. In the pot, combine chicken broth, mirin, sugar, shoyu & salt and bring to a boil. Add squash and pork into saucepan. Reduce heat to low; cover. Cook 20 minutes.Enjoy over rice. ONO!

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