Stir-Fried Pork with Zucchini

Name: Stir-Fried Pork with Zucchini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Ingredients: 4 tablespoons chicken stock, homemade or store-bought; 2 teaspoons water; 1 tablespoon oyster sauce; 1 tablespoon oil; 4 dried black mushrooms; ¼ teaspoon sugar; 2 to 3 small zucchini, sliced diagonally into ¼-in (6-mm) slices; 8 oz (250 g) pork loin or pork tenderloin, cut into ½-in (1.25-cm) pieces; ¼ teaspoon salt; ½ teaspoon plus 2 teaspoons all-purpose cornstarch, divided; Dash of white pepper; 1 clove garlic, minced

Preparation info

Serves
2
as a main dish with rice

Difficulty
Medium
Ready in
15 min

Appears in

Katie Chin's Everyday Chinese Cookbook

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.

Ingredients

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

Main course

Method

Toss the pork with the salt, pepper and ½ teaspoon of the cornstarch. Cover and refrigerate for 20 minutes.
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.