Dry-Fried Pork With Zucchini Recipe

Name: Dry-Fried Pork With Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons peanut or vegetable oil; 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices; 1 pound thinly sliced country-style pork spare ribs or sirloin cutlets; 8 to 12 dried Chinese red chilis; 3 scallions cut into 1-inch segments; 1 1/2 teaspoons whole sichuan peppercorns; 2 tablespoons Sichuan chili bean paste; 1 1/2 tablespoons Shaoxing rice wine, sherry, or vermouth; 1 teaspoon soy sauce; Kosher salt; 2 teaspoons sesame oil, chili oil, or a combination

Servings: persons

5 tablespoons peanut or vegetable oil
1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices
1 pound thinly sliced country-style pork spare ribs or sirloin cutlets
8 to 12 dried Chinese red chilis
3 scallions cut into 1-inch segments
1 1/2 teaspoons whole sichuan peppercorns
2 tablespoons Sichuan chili bean paste
1 1/2 tablespoons Shaoxing rice wine, sherry, or vermouth
1 teaspoon soy sauce
Kosher salt
2 teaspoons sesame oil, chili oil, or a combination

1
Heat the wok over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add the zucchini and stir-fry until the vegetable is tender but not mushy, 3 to 4 minutes. Remove from the wok and set aside.
2
Add remaining four tablespoons oil to wok and place over high heat. Add the pork and stir-fry until the meat has lost much of its moisture and is stringy around the edges, 5 to 8 minutes (reduce heat if pork or oil is smoking excessively).
3
Carefully pour off all but two tablespoons of the oil in the wok. Reduce the heat to medium-low. Add the chilis, scallions, and Sichuan peppercorns, and stir-fry until they begin to release their fragrance, about 20 seconds. Add the chili bean paste and stir-fry vigorously to coat the meat, about 20 seconds longer. Add the rice wine and soy sauce. Add salt to taste, about 1/2 teaspoon.
4
Keep stirring the pork over medium-low heat, until the surface of the meat is dry and browned but the interior is still tender, about 5 more minutes.
5
Return the zucchini to the pan and stir fry until vegetables are coated in seasonings, about 1 minute. Remove from the heat, stir in the oil(s), and serve immediately.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons peanut or vegetable oil, 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices, 1 pound thinly sliced country-style pork spare ribs or sirloin cutlets, 8 to 12 dried Chinese red chilis, and more.

Yes, Dry-Fried Pork With Zucchini Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!