Dry-Fried Pork With Zucchini

Dry-Fried Pork With Zucchini

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  • Prep Time


  • Total Time


  • Servings



  • 5

    tablespoons peanut or vegetable oil

  • 1

    medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into ¼-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

  • teaspoons whole sichuan peppercorns

  • 2

    tablespoons Sichuan chili bean paste

  • 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.


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