Make 2-4 servings in a multiple course meal
1/4 lb pork or beef, thinly sliced
Marinate pork
1/16 tsp salt
1/8 tsp ground black pepper
1/4 tsp sugar
1/2 tsp fish sauce
1 small garlic clove, finely crushed
1 green onion white part only, finely minced
2 cups frozen or fresh cooked spaghetti squash
1 carrot, julienned (optional)
1 green onion, green part only thinly sliced
A few sprigs of cilantro, coarse chopped
1-2 tsp vegetable oil
1 shallot or 1/4 small yellow onion, thinly sliced or finely chopped
1 small garlic clove, finely minced
Stir-fried sauce
1 tsp sugar
1 tsp vinegar or lime juice
2 tsp fish sauce
1/8 tsp salt
1/8 tsp ground black pepper
- Slice the pork and marinate with all marinade ingredients. Set aside
- Thaw frozen spaghetti squash over night in the fridge, rinse and squeeze them dried to get rid excess water. If you use fresh one, prepare like spaghetti squash in salad with beef posted in spaghetti squash salad. Julienne carrot. Chop onion, green onion, shallot, cilantro.
- Mix all ingredients of stir fried sauce in a small bowl.
- Heat oil in a large saute pan over medium high heat, stir in white onion and garlic until fragrant. Add pork, stir until pork looks cooked outside (no pink color outside). Stir carrot in, cook for a few minutes until carrot looks wild. Add spaghetti squash and seasoning with fish sauce, sugar, salt, vinegar, black pepper. Tossed well, turn the heat down to medium, taste and adjust seasoning. Stir a few more minutes until the squash is heated through. Sprinkle green onion and cilantro. Transfer to a serving plate.
- Serve with cooked rice and sweet and sour dipping sauce on the side ( recipe posted in Spaghetti squash salad)
If you want to use it as main dish increase the meat, or omit it for vegetable side dish. May use shrimp or combine shrimp and pork.
Thinly sliced pork is cooked very quick but if you not sure or can not cut pork thinly: cut 1 big piece and check inside to make sure no pink color
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