ESKORT: Butternut & pork stir fry

08 January 2018

Preparation: 10 minutes | Serves 4 people | Cooking: 25 minutes

A #JustDelicious quick and easy twist on stir-fry to impress the entire family, even that grumpy uncle of yours!


500 g butternut, peeled and cut in pieces

30 ml olive oil

375 g Eskort Gold Medal Pork Sausages


freshly ground black pepper

2 garlic cloves, finely sliced

1 red chilli, finely sliced

2 cm fresh ginger, peeled and finely sliced

4 spring onions, finely sliced

juice of ½ lemon

30 ml fish sauce

5 ml brown sugar

roasted peanuts, roughly chopped

small handful coriander, roughly chopped

1 small red chilli, sliced


  • Boil the butternut in salted water until just starting to soften, drain and set aside.
  • Heat 15 ml of the olive oil in a large frying pan and fry the sausages until golden brown.
  • Remove from the heat and set aside.
  • Add the butternut to the same pan with the sausage drippings and fry the butternut on high heat until starting to brown.
  • Season with the salt and pepper, remove from pan and set aside.
  • Slice the sausages into 1 cm coins.
  • Heat the remaining olive oil in the same pan and add the garlic, chilli, ginger and spring onions and fry for a minute or two until softened.
  • Add the lemon juice, fish sauce and brown sugar and cook for another 1-2 minutes until aromatic.
  • Return the sausages and butternut to the pan, toss to combine with the sauce and fry for a further 2 minutes.
  • Serve the stir-fry warm with chopped peanuts, fresh coriander and chilli.

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