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Stir-Fried Zucchini with Egg and Minced Pork
Try stir-frying zucchini in a different way! Mix it with minced meat and eggs for a delicious, balanced dish that’s both nutritious and perfect to go with rice — loved by kids and adults alike. With just one extra step, it stays crisp and juicy without releasing too much liquid. A delicious Stir-Fried Zucchini with […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Stir-Fried Zucchini with Egg and Minced Pork
| Ingredient | Amount |
|---|---|
| zucchini | 1 as needed |
| eggs | 2 as needed |
| minced pork | 100 as needed |
| garlic | 2 as needed |
| bird's eye chili | 2 as needed |
| rice wine | 1 as needed |
| light soy sauce | 1 as needed |
| oyster sauce | 1 as needed |
| salt | to taste |
| white pepper | to taste |
- zucchini1 as needed
- eggs2 as needed
- minced pork100 as needed
- garlic2 as needed
- bird's eye chili2 as needed
- rice wine1 as needed
- light soy sauce1 as needed
- oyster sauce1 as needed
- saltto taste
- white pepperto taste
Cooking StepsHow to cook Stir-Fried Zucchini with Egg and Minced Pork step by step
-
Step 1Prepare all ingredients.
-
Step 2Cut the zucchini into long sections, then quarter each section lengthwise. Slice into thin pieces and remove the seedy core (you can skip this if using very young zucchini).
-
Step 3Add a small half-spoon of salt to the sliced zucchini, toss evenly, and let sit for about 10 minutes to draw out excess moisture.
-
Step 4This salt-cure and drain trick is the key to keeping zucchini crisp and preventing it from releasing water during cooking. Before using, rinse briefly and squeeze out any remaining liquid.
-
Step 5Mince the garlic and slice the bird’s eye chilies into small rings. Beat the eggs with a pinch of salt and white pepper.
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Step 6Heat a wok over medium-high heat with 1 tbsp oil. Pour in the beaten eggs and let them set slightly before gently scrambling into golden curds. Remove and set aside. Avoid overcooking to keep the eggs soft and fluffy.
-
Step 7Add a splash more oil to the wok. Once hot, add the minced pork and stir-fry until it changes color.
-
Step 8Add the minced garlic and bird’s eye chilies; stir until fragrant.
-
Step 9Splash in the rice wine, light soy sauce, a pinch of salt, and white pepper. Stir-fry until the pork is evenly coated and seasoned.
-
Step 10Add the drained zucchini and stir-fry briefly until just slightly softened. Shorten the cooking time if you prefer a crisper texture.
-
Step 11Add the oyster sauce and toss everything together evenly.
-
Step 12Return the scrambled eggs to the wok and toss everything together until well combined.
-
Step 13A nutritious and delicious rice-pairing dish is ready to serve!
-
Step 14Eggs, pork, and veggies in one plate — simple ingredients, great flavor!
-
Step 15Stir-fried zucchini this way is savory, flavorful, crisp, and tender — the perfect companion for rice!
Stir-Fried Zucchini with Egg and Minced Pork
Try stir-frying zucchini in a different way! Mix it with minced meat and eggs for a delicious, balanced dish that’s both nutritious and perfect to go with rice — loved by kids and adults alike. With just one extra step, it stays crisp and juicy without releasing too much liquid. A delicious Stir-Fried Zucchini with […]
Ingredients
- 1 as needed zucchini
- 2 as needed eggs
- 100 as needed minced pork
- 2 as needed garlic
- 2 as needed bird's eye chili
- 1 as needed rice wine
- 1 as needed light soy sauce
- 1 as needed oyster sauce
- to taste salt
- to taste white pepper
Instructions
-
Prepare all ingredients.
-
Cut the zucchini into long sections, then quarter each section lengthwise. Slice into thin pieces and remove the seedy core (you can skip this if using very young zucchini).
-
Add a small half-spoon of salt to the sliced zucchini, toss evenly, and let sit for about 10 minutes to draw out excess moisture.
-
This salt-cure and drain trick is the key to keeping zucchini crisp and preventing it from releasing water during cooking. Before using, rinse briefly and squeeze out any remaining liquid.
-
Mince the garlic and slice the bird’s eye chilies into small rings. Beat the eggs with a pinch of salt and white pepper.
-
Heat a wok over medium-high heat with 1 tbsp oil. Pour in the beaten eggs and let them set slightly before gently scrambling into golden curds. Remove and set aside. Avoid overcooking to keep the eggs soft and fluffy.
-
Add a splash more oil to the wok. Once hot, add the minced pork and stir-fry until it changes color.
-
Add the minced garlic and bird’s eye chilies; stir until fragrant.
-
Splash in the rice wine, light soy sauce, a pinch of salt, and white pepper. Stir-fry until the pork is evenly coated and seasoned.
-
Add the drained zucchini and stir-fry briefly until just slightly softened. Shorten the cooking time if you prefer a crisper texture.
-
Add the oyster sauce and toss everything together evenly.
-
Return the scrambled eggs to the wok and toss everything together until well combined.
-
A nutritious and delicious rice-pairing dish is ready to serve!
-
Eggs, pork, and veggies in one plate — simple ingredients, great flavor!
-
Stir-fried zucchini this way is savory, flavorful, crisp, and tender — the perfect companion for rice!
