Recipe courtesy of Madhur Jaffrey
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Yield:
Serves 4

Ingredients

Directions

Trim the zucchini and cut them into quarters lengthwise. Cut away and discard most of the seeded area. Now cut the zucchini shells into fingers that are roughly 2 1/2 inches long, 1/2 inch wide, and 1/4 inch thick. Put these into a bowl. Add the salt and toss to mix. Set aside for 30 minutes. Wash the zucchini under cold running water and pat them as dry as possible with paper towels.

Peel and devein the shrimp and split them in half lengthwise. Cut the pork into 1/8-inch-thick slices, about 2 1/2 inches long, and 1/4 to 1/2 inch wide.

Chop the cilantro leaves coarsely. Peel and finely chop the onion and garlic. Cut the scallion into fine rings along its entire length, including the green section.

Put the oil in a large frying pan or wok and set it over a high heat. When hot, add the garlic and onion, and stir-fry for 1 minute. Add the pork and shrimp. Stir and cook for 2 minutes. Then put in the zucchini, pepper, and fish sauce. Stir and fry for about 3 minutes. Add the cilantro and scallion. Stir and cook for 30 seconds. Serve hot.

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