No Fat Pork And Zucchini Stir-Fry

• 1 lb. pork tenderloin, trim fat, shred or slice
• 1/2 tsp. sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 Tbsp. dark soy sauce
• 2 Tbsp. ginger wine
• 1 lb. zucchini, shred or slice
• 2 tsp. kosher salt
• 3 to 4 Chinese dried mushrooms, soaked, discard stem and shred caps
• 1 carrot, shred or slice
• 1 to 2 scallions, slant cut or slice
• 1/2 to 1 c. broth
• salt to taste

1. Combine tenderloin, sugar, cornstarch, soy sauce, dark soy sauce and ginger wine and mix well.
2. Combine zucchini and kosher salt.
3. Let stand 15 minutes.
4. Rinse, drain and squeeze.
5. In frying pan, bring broth to boil.
6. Add mushroom and carrot.
7. Stir-fry 1 to 2 minutes.
8. Add zucchini; stir-fry until zucchini is heated through.
9. Remove to platter, leaving liquid in pan.
10. Bring broth to boil; stir-fry until pork is just done.
11. Stir in vegetables. Adjust seasoning and serve.
12. Serve over rice.
13. To make ginger wine, peel fresh ginger.
14. Wash.
15. Pat dry.
16. Slice thinly.
17. Place in a clean glass jar with tightly fitting lid.
18. Cover with pale dry sherry.
19. Will keep in refrigerator for up to 3 months.

pork tenderloin, sugar, cornstarch, soy sauce, soy sauce, ginger wine, zucchini, kosher salt, mushrooms, carrot, scallions, broth, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609851 (may not work)