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Zucchini and Pork Stir-Fry

5 from 4 votes
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 2 - 3
Author: Maggie Zhu


  • 100 grams 3.5 ounces pork tenderloin, sliced
  • 1 tablespoon Shaoxing wine or rice wine
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon minced ginger
  • 2 tablespoons peanut oil or vegetable oil
  • 2 dried chili pepper
  • 3 cloves of garlic minced
  • 1 zucchini seeds removed and sliced
  • 2 teaspoons light soy sauce


  • In a small bowl, add pork, Shaoxing wine, 1/4 teaspoon salt, cornstarch and ginger, mix well by hand. Marinate for about 15 minutes.
  • Heat wok on medium high heat until hot, add 1 tablespoon of the oil and swirl. Add marinated pork from step one and stir fry, until pork is slightly seared on the outside but not cooked through, about 30 - 40 seconds. Turn to lowest heat transfer pork to a plate, and set aside.
  • Add the rest of the oil into the wok and turn the heat up to medium. Break chili peppers and add them to the wok (for less spiciness, don't break them but add them whole), add garlic and give it a stir until fragrant. Turn to medium high heat, add zucchini and stir fry for 1 minute or slightly longer, until almost cooked through. If wok is getting too hot, adjust heat while stir-frying. Add pork back into the wok, give it several stirs to mix everything, and turn to lowest heat. Add the rest of the salt and mix everything with a spatula. Add soy sauce and give it several stirs (the wok should be still hot and you should hear a sizzling sound while adding the soy sauce. If not, turn back to medium heat for the final stirs). Stop heat and transfer everything to a plate.
  • Serve warm with steamed white rice.