Black Bean Pork and Zucchini

Ingredients

• 1 tablespoon black bean and garlic sauce such as Lee Kum Kee
• 2 tablespoons canola oil divided
• 1 teaspoon cornstarch 
• 2 teaspoons cornstarch 
• 1 tablespoon ginger fresh minced peeled
• 0.3 cup green onions thinly sliced
• 0.8 pound pork tenderloin trimmed
• 1 tablespoon soya sauce low-sodium
• 0.3 teaspoon salt 
• 1 tablespoon shaoxing dry chinese rice wine
• 2 tablespoons shaoxing dry chinese rice wine
• 3 cups short-grain rice hot cooked
• 0.5 cup water 
• 1 pound zucchini 

Equipment

• bowl
• wok

Directions

1. To prepare the pork, cut pork crosswise into 3-inch pieces.
2. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
3. Combine pork, 1 tablespoon wine, soy sauce, and 1 teaspoon cornstarch; cover and refrigerate for 20 minutes.
4. To prepare sauce, combine 1/2 cup water and next 4 ingredients (through salt); set aside.
5. Cut zucchini crosswise into 2-inch pieces.
6. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
7. Heat a 14-inch wok over high heat.
8. Add 2 teaspoons oil to wok, swirling to coat.
9. Add zucchini and ginger to wok; stir-fry 1 minute or just until crisp-tender. Spoon into a bowl.
10. Add 2 teaspoons oil to wok, swirling to coat.
11. Add half of pork mixture to wok; stir-fry 2 minutes or until browned.
12. Add cooked pork mixture to zucchini mixture. Repeat procedure with remaining 2 teaspoons oil and remaining pork mixture. Return zucchini mixture to wok. Stir sauce; add sauce to wok. Stir-fry 1 minute or until thickened. Spoon into a serving dish.
13. Sprinkle with onions.
14. Serve over rice.