Pork And Summer Squash Stir Fry
|Soy sauce||1 Tablespoon|
|Dry sherry/Chinese rice wine||2 Teaspoon|
|Boneless lean pork||3⁄4 Pound, thinly sliced|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Yellow crookneck squash||1 Large|
|Vegetable oil||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Green onions with tops||2 , thinly sliced|
|Cornstarch||1 1⁄2 Teaspoon, dissolved in 1 tablespoon water|
|Water||1 Teaspoon (To Dissolve Cornstarch)|
|Coarsely chopped toasted walnuts||1⁄2 Cup (8 tbs)|
1. Combine the marinade ingredients in a small bowl. Add the pork, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl. Cut the zucchini and crookneck squash into matchstick pieces.
2. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry until it is no longer pink, about 2 minutes. Remove the pork to a serving dish. Add the zucchini, crookneck squash, and sauce to the wok, cover, and cook for 2 minutes. Return the pork to the wok, stir in the green onions, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Stir in the walnuts just before serving.