ESKORT: Butternut & pork stir fry

08 January 2018

Preparation: 10 minutes | Serves 4 | 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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