Pork and summer squash stir-fry from Everybody's Wokking (page 84) by Martin Yan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Chinese rice wine.

  • nicolepellegrini on July 07, 2020

    This is a very, very mild-flavored stir-fry. Definitely needs the crunch added by the walnuts, and I'd say serve it with some chili oil or use a little more sesame oil to kick it up, based on your tastes. I might add some onions or carrots as well instead of just using squash and zucchini, to give it a little more textural variety.

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