2 small green or yellow zucchini, cut into 3/4 inch chunks
2 cloves garlic, thinly sliced
1/2 cup whole natural almonds
1/2 tsp dried oregano
1/4 cup chopped fresh parsley
In bowl, toss together pork, vinegar, fennel seeds; 1/2 tsp of the salt, hot pepper flakes, and pepper.
In wok, heat half of the oil over high heat; stir-fry pork mixture until lightly browned and just slightly pink inside, 2 to 3 minutes. Transfer for plate. Wipe out wok.
Heat reamining oil in wok over medium heat; fry zucchini, garlic, almonds, oregano and remaining salt until zucchini is lightly browned and tender-crisp, 3 to 4 minutes. Stir in parsley and pork with any juices until pork is hot, about 1 minute.
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