Buttercup Pork Stir-Fry

340 g ground pork, or chicken; for vegetarians, minced mushrooms
625 g Buttercup squash
2 tbsp rice bran oil
2 clove garlic
PORK MARINADE:--
1 tsp soy sauce
2 tsp saké
2 tsp cornflour
STIR-FRY SAUCE:--
2 tsp saké
2 tbsp soy sauce
4 tsp oyster sauce
¼ tsp SIDS CRAZY SALT
2 tsp chilli paste
2 tsp sugar

Cut the garlic into thin slices and combine with the stir-fry seasoning in a bowl.
PORK MARINADE:-In a medium bowl, combine soy sauce, saké, cornflour and mix all together. Add the ground pork and mix well then set aside.
STIR-FRY SAUCE:-In a small bowl, combine saké, soy sauce, oyster sauce, SIDS CRAZY SALT and chilli paste. Add sugar and mix all together. Set aside.
BUTTERCUP SQUASH:-With a spoon, remove the seeds. Cut the squash block in half so it's smaller and easier to slice. Remove the skin.
Cut the squash into thin slices, roughly 3 mm thickness. If the pieces are too big, cut them in half.
In a microwave-safe glass container, put squash slices and 1 tbsp water. Place a paper towel on top and microwave for 2 minutes. (depending on your microwave wattage)
Check squash doneness with a wooden skewer. It should be 80% cooked through. (as we will stir-fry later) Do not overcook them as they will break into pieces during stir fry.
STIR-FRY:-In a large frying pan, heat oil on medium and cook garlic until fragrant. Add the marinated meat and cook until no longer pink. Add squash slices and coat them with oil.
Cook covered on low heat until kabocha is fully cooked, roughly 5 minutes.
Insert a skewer to check the doneness. Add the stir fry seasoning.
Increase the heat and stir fry to coat the ingredients with the sauce. When the sauce has reduced, it's done.
Transfer to a serving dish. Enjoy!