INGREDIENTS
32 oz
chicken stock
2 cups
(1 inch cubed) fresh butternut squash
1/2 cup
long grain white rice
1 tbsp
grated fresh ginger
1 tbsp
extra virgin olive oil
3/4 lb
ground pork
6
green onions, white parts only, chopped
1 tbsp
grated fresh ginger
1 tbsp
grated fresh garlic
1 tbsp
lemongrass paste
1 tbsp
chili garlic sauce
kosher salt
black pepper
low sodium soy sauce
hot chili oil
sliced green onions