This is one of my favourite Chinese dishes ever. It’s comforting, healthy, delicious, and super easy to make. Steamed Pork Stuffed Zucchini is a must-try recipe! Zucchinis are one of my favourite vegetables to steam with, they are neutral in flavour and have great soft texture to them. That’s why they’re such a great canvas for soaking up the delicious juices from the pork and shiitake filling. Once steamed, top with soy sauce slurry for optimal umami flavours.
Chinese Steamed Pork and Mushroom Stuffed Zucchini
A Chinese-inspired Zucchini stuffed with minced pork and shiitake mushrooms. Steamed and then served with a Chinese slurry.
Equipment
- Wok
- Steamer Rack
- 9 x 9 clear baking dish
Ingredients
Stuffed Zucchini
- 2 Zucchini (large)
- 1 tbsp ginger (minced)
- 1/2 lb minced pork You can substitute with tofu/cabbage/ground turkey
- 4 cloves minced garlic
- 4-5 minced shiitake mushrooms Soaked in hot water for 1-2 hours
- 1 tbsp corn starch
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
Sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp warm water
Instructions
Prepare the Zucchini
- Wash and dry the zucchini. Cut into 1.5" pieces roughly. Using a melon ball scooper, scoop the inside seeds of the zucchini. Make sure to leave a border and not scoop through the bottom of the zucchini, leave about 1/2 cm at the bottom of the zucchini for the meat. Continue the process for the rest of the zucchini pieces.
Filling
- With the zucchini cut out pieces, dice them finely. Add into a mixing bowl with minced pork, minced shiitake mushrooms, garlic and ginger. Combine corn starch, soy sauce, dark soy sauce, salt, pepper, and sesame oil. Mix throughly.
Fill Zucchini
- Stuff the zucchinis with 1-2 heaping tbsp of your filling. Pat down gently to remove any excess air pockets. Repeat process for the rest of the zucchini pieces.
Steam Zucchini
- Using a 9x9 clear glass dish, carefully layer your zucchini pieces within. Add 2 cups of water into a wok, line it with a steamer rack, and place your zucchini dish inside. Cover with the lid and steam for 20 minutes until the zucchini has softened.
Remove Zucchini
- After 20 minutes, carefully remove the zucchini dish using oven mitts. Set aside. Carefully remove the zucchini pieces onto a serving dish.
Thicken the sauce
- In a small sauce pan, carefully add in the steamed zucchini juices, 1 tbsp soy sauce, 1 tbsp brown sugar. Heat up until it boils. In a small bowl, mix together 1 tbsp corn starch with 1 tbsp of water. Add into the boiling zucchini juice mixture, mix together. Heat until slightly thickened.
Assembly
- Once the sauce has thickened, pour over the steamed stuffed zucchini. Garnish with scallion or cilantro, serve with warm rice!
Notes
For a vegetarian option: you can substitute the minced pork for tofu/minced cabbage.
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
