Lemongrass Pork & Summer Squash

Noodle Bowl

with Peanut Sauce

Yield: 4 Bowls

 

Ingredients:

1 pound pork tenderloin, cut into 1/2-inch slices

2 tablespoons minced fresh ginger, divided

2 tablespoons minced fresh lemongrass (see note) If you don't have lemongrass, you can use the Zest of one large Lemon.

2 tablespoons light brown sugar

2 tablespoons reduced-sodium soy sauce

1 tablespoons Thai fish sauce

Veggies:

3 medium size Yellow summer Squash- (using a Spiralizer

make the noddles) or option: Spaghetti Squash- see method in notes:

1 pound baby spinach

3 tablespoons peanut oil, divided

Sauce:

1/2 cup lite coconut milk

1/4 cup smooth peanut butter

1/4 cup water

Method:

-Combine 1 tablespoon of minced ginger, lemongrass (or zest of lemon), brown sugar, soy sauce, and fish sauce in a Zip-lock bag, add the sliced pork and marinate in the refrigerate for 30 to 40 minutes.

-In a large skillet, add 2 tablespoons of peanut oil (or vegetable oil) with 1 tablespoon of minced ginger; add the spinach by the hand full at a time, cooking and stirring until wilted. Transfer to a bowl, or plate; cover too keep warm.

-Add a little more oil to pan, and saute for about one minute the summer squash- till warm, don't over cook; remove to a another bowl and cover to keep warm

-Wipe pan clean, adding 1 tablespoon of peanut or vegetables oil; add the pork and marinade and cook, turning once, until browned  about 2 minutes on each side; transfer the pork to a plate and keep warm leaving the liquid in the pan.

-Add coconut milk, peanut butter and water to the pan, cook, stirring and scraping up brown bits in the pan; let it thicken a bit.

-Divide the Summer Squash (or Spaghetti Squash) in a large deep Pasta type bowl, drizzle half of peanut sauce over the squash; add the spinach and pork slices to the side of the squash; top with remaining peanut sauce.

Option: if you don't have a machine that makes vegetable noddles; you can substitute a 2 1/2-3 pounds spaghetti squash, halved lengthwise and seeded-

Method: Place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degree oven until it is tender-about 40 to 50 minutes

-If using the Spaghetti Squash , scrape from the shells with a fork and divide between the four pasta bowls.

Chef's Note: Lemongrass is a woody scallion-shaped herb with an aromatic lemon flavor.- you can find it in supermarkets such or Asian food shops.  Also, you can also find it in Health Food stores.

To use, trim off the root end and grassy top. Peel off the outer layer and thinly slice ( or minced) the softer inner stalk.

Enjoy Chef Ed