Stuffed Zucchini Rings with Pork

Name: Stuffed Zucchini Rings with Pork
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Chinese
Ingredients: 180 g minced pork; 4 dried shiitake mushrooms (soaked until soft, finely diced; reserve soaking water); 1 tbsp dried shrimp (soaked until soft, finely diced; reserve soaking water); 1 tbsp oil; 3 zucchini (peeled, cut into 3 cm-high segments, centers scooped out); 3/4 cup chicken broth; 2 tbsp shiitake soaking water; 1 tbsp light soy sauce; 1 tsp Shaoxing wine; 1 tsp sesame oil; 1/2 tsp sugar; white pepper, a pinch; 1 tsp cornstarch (for lightly dusting the inside of the zucchini rings; additional amount for the sauce below); 1 scallion (finely chopped); 1 tsp cornstarch (for the sauce); 1 tbsp shrimp soaking water (for the sauce); 1/2 tsp sesame oil (for the sauce); salt (for the sauce), a pinch

Seasoned pork is stuffed into rings of zucchini, heated, and drizzled with a thickened sauce—an elegantly presented steamed dish.

1h 50m

Easy

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Ingredients

minced pork 180 g

dried shiitake mushrooms (soaked until soft, finely diced; reserve soaking water) 4

dried shrimp (soaked until soft, finely diced; reserve soaking water) 1 tbsp

oil 1 tbsp

zucchini (peeled, cut into 3 cm-high segments, centers scooped out) 3

chicken broth 3/4 cup

shiitake soaking water 2 tbsp

light soy sauce 1 tbsp

Shaoxing wine 1 tsp

sesame oil 1 tsp

sugar 1/2 tsp

white pepper a pinch

cornstarch (for lightly dusting the inside of the zucchini rings; additional amount for the sauce below) 1 tsp

scallion (finely chopped) 1

cornstarch (for the sauce) 1 tsp

shrimp soaking water (for the sauce) 1 tbsp

sesame oil (for the sauce) 1/2 tsp

salt (for the sauce) a pinch

Instructions

Prepare the aromatics

Finely dice the shiitake mushrooms and dried shrimp. Place them in a glass measuring cup, add the oil, and microwave on high for 1 minute. Set aside to cool.

Marinate the pork filling

Combine the pork with the shiitake soaking water and light soy sauce. Stir vigorously in one direction with chopsticks until the mixture becomes sticky. Add the remaining seasonings one at a time, then fold in the dried shrimp and shiitake. Refrigerate for 1 hour.

Prepare the zucchini

Use the back of a small knife to scrape off the zucchini skin, taking care not to scrape too deep or the green color will be lost. Trim the ends flat, then cut the squash into 3 cm-high segments to yield 12 segments in total.

Pre-cook the zucchini

Use a small knife to scoop out the central pulp of each segment to form rings. Arrange the rings side by side in a long glass baking dish, add the chicken broth, and cover tightly with plastic wrap. Microwave on high for 10 minutes, flipping the rings once halfway through.

Stuff the zucchini rings

Lift the zucchini rings out onto a wire rack to drain, then pat the inside of each ring dry with paper towels and lightly dust with cornstarch. Pack each ring with the pork filling and smooth the surface. Arrange the stuffed rings side by side in the same baking dish with the chicken broth, then cover again.

Heat through and thicken the sauce

Microwave the stuffed rings on high for 5 minutes. Stir the sauce ingredients together, pour into the center of the dish, and swirl to combine with the cooking liquid. Microwave on high for 1 minute more. Serve the rings in the original dish with a small spoon for drizzling the sauce over them, or transfer the rings to a deep plate and pour the thickened sauce on top before serving.