In this variation on Italian piccata, we cook thin strips of pork in a wok.
We call for lemon wedges to be served on the side instead.
Cut each strip into 14-inch-thick slices.
Photo: Jacob Fox
Combine the pork, cornstarch, 1 12 tsp.
soy sauce, 1 tsp.
oil and stir until the pork is lightly coated.
broth and the remaining 1 Tbsp.
each soy sauce and wine (or sherry) in a small bowl.
Swirl in the remaining 1 Tbsp.
Add garlic; stir-fry until fragrant, about 10 seconds.
Push the garlic to the sides of the pan and add the pork in an even layer.
Cook, undisturbed, until the pork begins to brown, about 1 minute.
Transfer to a plate.
Add zucchini, capers, and the remaining 14 cup broth to the pan.
Cover and cook over high heat for 1 minute.
Uncover and stir-fry for 5 seconds.
Return the pork to the pan, along with any accumulated juices.
Add parsley and lemon zest.
Discard garlic, if desired.
Serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
