Yuxiang Zucchini
Zucchini batons are stir-fried with pork slices in the classic yuxiang style, where tangy black vinegar, sugar and doubanjiang build a glossy sauce that is sour, sweet, savory and faintly hot.
Instructions
- 1
Cut the zucchini into four sections and remove the seeds. I used two.
- 2
Cut into strips and add salt to draw out some water.
- 3
Rinse it and drain the water.
- 4
Add a little oil to the pan, then put in the sliced pork belly and stir-fry until it changes color. Add the minced scallions, ginger, garlic, and Pixian bean paste, and stir-fry until fragrant.
- 5
Pour in cooking wine, add vinegar, white sugar, and a little dark soy sauce to set the flavor.
- 6
Add the zucchini strips and stir-fry evenly.
- 7
Add an appropriate amount of water-starch mixture and stir-fry evenly.
- 8
Drizzle in a little sesame oil, and it's ready to serve.
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Ingredients
Main Ingredients
- zucchinito taste
- Pork belly slicesto taste
Seasonings
- Pixian Broad Bean Pasteto taste
- Saltto taste
- cooking wineto taste
- Sugarto taste
- Black vinegarto taste
- dark soy sauceto taste
- Sesame oilto taste
- starch slurryto taste
Auxiliary Ingredients
- minced scallions, ginger, and garlicto taste