Chinese zucchini and pork stir fry

If you’re looking for a light, healthy, and satisfying stir fry that comes together quickly, this zucchini and pork stir fry is the perfect choice. Tender slices of marinated pork are cooked until juicy, then tossed with perfectly seared zucchini with a light sauce that brings out the flavor of the ingredients. It’s a simple homestyle Chinese dish that’s perfect for a weeknight dinner.

In Chinese cooking, it’s common to use a small amount of meat, especially pork, to add richness and umami to a vegetable dish. Also, the texture of the meat complements the vegetables beautifully. The flavors are clean and fresh, making it an ideal dish for summer when zucchini is at its peak.

Chinese zucchini and pork stir fry served in a plate

Ingredients

  • Pork: I like to use pork tenderloin. You can also use ground pork as an alternative.
  • Shaoxing wine: I like to use some wine to marinate the pork for an earthy umami.
  • Salt: Used in both the marinade and the stir fry.
  • Cornstarch: The cornstarch prevents the pork from overcooking and helps keep it tender and juicy.
  • Dried chili pepper: I use it to infuse the oil to add smokiness and a little heat.
  • Ginger: Fresh ginger adds a lot of aroma. 
  • Garlic: Always a good one for zucchini and pork.
  • Zucchini: I like to pick zucchini on the smaller side, with a firm texture. They cook better in a stir fry than larger zucchini, which contain more moisture and might make your dish soggy if you don’t use enough heat. 
  • Light soy sauce: A very small splash of soy sauce is added at the end for umami. 
Ingredients

Cooking process

  1. Sear the pork until the surface turns golden and the inside is just cooked, then transfer it to a plate. This is a crucial step to keep the pork juicy. You can even undercook the pork a bit, because it will be added back to the pan later on and be cooked through by the end. 
Stir fry the pork
  1. Cook the dried chili pepper, ginger and garlic to infuse the oil.
Cook the aromatics
  1. Sear the zucchini over high heat. It’s important not to overcook it until it turns tender. The zucchini will start to release a lot of liquid if overcooked, making the dish soggy.
Sear the zucchini
  1. Add the seasonings to the zucchini and add back the pork. Give it a quick stir to mix everything well. The pork will release a little juice once added back, which creates steam immediately in the hot pan, cooking the zucchini through quickly. 
Finish up the dish

High heat is the key

Using high heat is the key to searing the ingredients properly without steaming them. With high heat and a short cooking time, the zucchini will become tender in the center and crispy on the edges, without releasing a lot of liquid. The pork will be caramelized on the surface and remain tender and juicy in the center.

How to serve

Zucchini and pork stir fry is a side dish that I like to serve with other main dishes, a soup and steamed rice for dinner. You can even up the amount of the pork by doubling it, to make it a main dish if you like. 

Here are some simple dishes to serve it with:

Afterthoughts

Zucchini and pork stir fry might look different from the familiar restaurant takeout fare, which is mostly smothered in sauce. This homestyle dish is a more common way for me to cook a stir fry, using aromatics and simple seasonings to bring out the flavor of the ingredients. It’s a dish you’ll find yourself making again and again, especially when you need something quick, healthy, and full of flavor.

Chinese zucchini and pork stir fry close up

Frequently asked questions

How do you keep the pork tender?

Slice the pork thinly against the grain and marinate it for 10 to 15 minutes. The cornstarch creates a light coating that locks in moisture during stir frying. Do not overcook the pork. Always take it out before cooking the veggies, and add it back later. 

Can I make this dish without Shaoxing wine?

Yes. You can replace it with dry sherry or even use some chicken broth to replace it. While Shaoxing wine adds depth and aroma, the pork will still be delicious without it. Some liquid is needed for the cornstarch to coat the pork properly.

How do I prevent zucchini from becoming soggy?

  • Use high heat so the zucchini sears quickly.
  • Cut the zucchini into even, medium-thick pieces (too thin will soften too fast, and too thick takes too long to cook, which causes the zucchini to lose water).
  • Stir fry for only 1 to 2 minutes until just tender but still slightly crisp.

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One of my favorite ways to enjoy zucchini is to make this zucchini and pork stir fry, a homestyle Chinese dish that takes less than 25 minutes to put together.

Zucchini and Pork Stir Fry

By Maggie Zhu
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 servings
Print
One of my favorite ways to enjoy zucchini is to make this zucchini and pork stir fry, a homestyle Chinese dish that takes less than 25 minutes to put together.

Ingredients 

Marinating

  • 4 oz pork tenderloin , sliced against the grain into 1/8” thick pieces
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch

Stir Fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 dried chili peppers
  • 1 teaspoon ginger , minced
  • 3 cloves garlic , sliced
  • 2 (1 lb) zucchini , sliced into half-moon pieces that’re about 1/4” (5 mm) thick
  • 1/4 teaspoon salt
  • 2 teaspoons light soy sauce

Instructions

  • In a small bowl, combine pork, Shaoxing wine, 1/4 teaspoon salt, cornstarch and ginger, mix well by hand. Marinate for about 15 minutes.
  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add marinated pork with minimal overlap. Cook until pork is seared, 1 minute. Flip to cook the other side, until just cooked, 30 seconds or so. Turn to lowest heat, transfer pork to a plate, and set aside.
  • Add the remaining 1 tablespoon oil 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 ginger and garlic and give it a stir until fragrant. Add the zucchini and turn to medium-high heat. Cook, stirring occasionally, until the surface is seared,1 to 2 minutes. Sprinkle with salt, pour in the soy sauce, and add back the pork. Give it several stirs to mix everything. Immediately transfer to a large plate. Serve hot as a side dish.

Ingredient Substitution Guide

Notes

  1. To make the dish gluten-free: use dry sherry to replace Shaoxing wine, and use tamari to replace soy sauce.

Nutrition

Serving: 1serving, Calories: 124kcal, Carbohydrates: 4.1g, Protein: 9.3g, Fat: 8g, Saturated Fat: 1.6g, Cholesterol: 23mg, Sodium: 485mg, Potassium: 286mg, Fiber: 0.7g, Sugar: 1.6g, Calcium: 15mg, Iron: 1mg

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