Directions

To Make

1. Fill a pot or saucepan with enough water to cook the zucchini. Bring the water to a boil, then blanch the zucchini for 1 minute. Set aside.
2. Heat a wok with some oil, and sauté the chopped garlic and sliced ginger. Add the pork fillets and cook for a few minutes until they turn golden brown.
3. Add in the cooked zucchini to the wok and toss well.
4. In a small bowl, combine Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Soy Sauce, chicken stock, sugar, a pinch of salt, potato starch and water together to create a sauce blend. Pour this mixture into the wok and quickly toss everything together.
5. Serve the dish on a plate and garnish with chopped spring onion.