Burmese pork and vegetable stew with lemongrass

2 Servings, 720 Calories/Serving

30 Minutes

Thick with cubes of sweet potatoes and butternut squash, this hearty winter dish is inspired by the classic Burmese pork and pumpkin stew. Our lemongrass paste includes a bit of tamarind to deliver a distinctive sweet-tart note.

Ingredients

  • ¾ pound pork shoulder strips
  • 1 yellow onion
  • ½ ounce ginger
  • ½ pound Japanese sweet potato
  • Baby bok choy
  • Small bunch cilantro
  • 1 lime
  • 1 tablespoon honey
  • ¼ cup lemongrass paste (turmeric-lemongrass-garlic-oil-salt-tamarind)
  • ½ pound butternut squash

Instructions

1

Prep and cook the pork

  • In a bowl, toss the pork with a teaspoon of oil and season with salt and pepper.
In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking.
Add the pork and cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer the pork to a plate. While the pork cooks, prep the vegetables.

2

Prep the vegetables and make the stew

  • Peel and chop the onion.
  • Peel and chop the ginger.
  • Cut the sweet potato into ½-inch pieces.
  • Cut the bok choy into 1-inch long pieces and rinse with cold water.
  • Chop the cilantro.
  • Cut the lime into wedges.
In the same pot used to cook the pork, add the onions and season with salt. Cook until the onions soften, 3 to 5 minutes. Add the lemongrass paste and ginger, and cook until fragrant, 1 to 2 minutes. Add the squash, sweet potato, and 3 cups of water. Bring to a boil, stir in the honey, add the cooked pork and reduce to a simmer. Cook until the vegetables are tender, 10 to 12 minutes. Add the bok choy and cilantro. Turn off the heat and season to taste with salt and pepper.

3

Serve

Ladle the stew into bowls. Serve with the lime wedges on the side.

Nutrition per serving: Calories: 720, Protein:36 g, Total Fat: 43 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 7 g, Cholesterol: 110 mg, Carbohydrates: 53 g, Fiber: 9 g, Added Sugar: 8 g, Sodium: 930 mg