Dry-Fried Pork with Zucchini Recipe


Recipe Facts

Active: 30 mins
Total: 30 mins

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  • 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.

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