Black Bean Pork and Zucchini

Ingredients

• Pork:
• 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
• Sauce:
• 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
• Remaining ingredients:
• 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

Preparation

1. 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.
2. 2. To prepare sauce, combine 1/2 cup water and next 4 ingredients (through salt); set aside.
3. 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.
4. 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.
5. 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.