Stir-Fried Pork with Zucchini

Preparation info
  • Serves


    as a main dish with rice
    • Difficulty


    • Ready in

      15 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

File this one under “Easy-peasy.” My mother always had zucchini on hand for stir-fries. Because of its delicate flavor, it pairs well with almost any protein. It cooks quickly, so there’s no blanching required, making it a snap for a busy weeknight. I like to combine yellow and green zucchini for a colorful dish.


  • 8 oz (250 g) pork loin or pork tenderloin, cut into ½-in (1.25-cm) pieces
  • ¼ teaspoon


  1. Toss the pork with the salt, pepper and ½ teaspoon of the cornstarch. Cover and refrigerate for 20 minutes.
  2. Soak the black mushrooms in hot water for 20 minutes, or until soft. Cut off the stems and discard. Cut the mushroom caps into ½-inch (1.25-cm) pieces.
  3. <