Stir-fried Zucchini with Pork Shreds

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Slice the pork and cut into thin shreds, or use pre-packaged pork shreds.
   ▶ ≈0:16
2. 2
   Place the pork shreds in a bowl, add a pinch of salt, white pepper, sugar, sake, and soy sauce. Massage and mix until the flavors are absorbed.
   ▶ ≈0:31
3. 3
   Add cornstarch water and continue massaging until the pork absorbs the liquid for a tender texture. Finish with sesame oil to enhance aroma.
   ▶ ≈0:50
4. 4
   Prepare vegetables: peel and diagonally slice celery into strips; peel and cut asparagus into three pieces; remove stem and white membrane from bell pepper and slice into strips; cut carrot into stick-like pieces; chop scallions.
   ▶ ≈1:31
5. 5
   Prepare zucchini: trim the ends, divide into three sections, slice thinly, then cut into strips.
   ▶ ≈2:06
6. 6
   Mix zucchini and celery, season with salt equal to about 1% of their weight. Toss gently and let sit to release moisture. Gently squeeze out the liquid.
   ▶ ≈2:46
7. 7
   Heat the pan and add olive oil. Once hot, add the marinated pork shreds and stir with chopsticks to separate. Cook until the surface turns white with a light golden color, about 80-90% cooked, then remove and set aside.
   ▶ ≈5:18
8. 8
   Add more olive oil to the pan and heat over medium-low heat. Add carrot and scallions to infuse aroma. Once carrot softens slightly, season with a pinch of pepper and salt.
   ▶ ≈5:51
9. 9
   Add asparagus and stir to combine. If the pan seems dry, add a little water to enhance the aroma and allow the fond from cooking the pork to blend with the vegetables.
   ▶ ≈6:26
10. 10
    Return the cooked pork shreds to the pan and stir gently to combine.
    ▶ ≈6:47
11. 11
    Add the salted and drained zucchini and celery to the pan and toss everything together. Since these vegetables have been pre-treated, they require minimal cooking time.
    ▶ ≈6:56
12. 12
    Add the bell pepper and gently stir for about 30 seconds—do not overcook. Season with a pinch of salt and pepper. For a savory note, lightly splash soy sauce onto the hot pan to deglaze, but use sparingly to avoid overshadowing other flavors.
    ▶ ≈7:11