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Pork And Summer Squash Stir Fry

Magical.Palate's picture
For marinade:
  Soy sauce 1 Tablespoon
  Dry sherry/Chinese rice wine 2 Teaspoon
  Cornstarch 1 Teaspoon
  Boneless lean pork 3⁄4 Pound, thinly sliced
For sauce:
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Soy sauce 2 Tablespoon
  Sesame oil 1⁄2 Teaspoon
  Zucchini 1 Medium
  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.

Recipe Summary

Main Dish
Stir Fried

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Pork And Summer Squash Stir Fry Recipe