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Yield
4 servings (serving size: about 3/4 cup pork mixture and 3/4 cup rice)

How to Make It

Step 1

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.

Step 2

To prepare sauce, combine 1/2 cup water and next 4 ingredients (through salt); set aside.

Step 3

Cut zucchini crosswise into 2-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips.

Step 4

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.

Step 5

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.

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