4 servings (serving size: about 3/4 cup pork mixture and 3/4 cup rice)
3/4 pound pork tenderloin, trimmed
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 tablespoon low-sodium soy sauce
1 teaspoon cornstarch
1/2 cup water
2 tablespoons Shaoxing (Chinese rice wine), dry sherry, or sake
1 tablespoon black bean and garlic sauce (such as Lee Kum Kee)
2 teaspoons cornstarch
1/4 teaspoon salt
1 pound zucchini
2 tablespoons canola oil, divided
1 tablespoon minced peeled fresh ginger
1/4 cup thinly sliced green onions
3 cups hot cooked short-grain rice
How to Make It
To prepare the pork, cut pork crosswise into 3-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Combine pork, 1 tablespoon wine, soy sauce, and 1 teaspoon cornstarch; cover and refrigerate for 20 minutes.
To prepare sauce, combine 1/2 cup water and next 4 ingredients (through salt); set aside.
Cut zucchini crosswise into 2-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
Heat a 14-inch wok over high heat. Add 2 teaspoons oil to wok, swirling to coat. Add zucchini and ginger to wok; stir-fry 1 minute or just until crisp-tender. Spoon into a bowl.
Add 2 teaspoons oil to wok, swirling to coat. Add half of pork mixture to wok; stir-fry 2 minutes or until browned. Add cooked pork mixture to zucchini mixture. Repeat procedure with remaining 2 teaspoons oil and remaining pork mixture. Return zucchini mixture to wok. Stir sauce; add sauce to wok. Stir-fry 1 minute or until thickened. Spoon into a serving dish. Sprinkle with onions. Serve over rice.
Followed the recipe exactly and wished I had added something else. Very bland. If you were served this in a Chinese restaurant, you'd send it back. Also the portion size was really skimpy (even by Cooking Light standards).