This zucchini recipe is our take on a common homestyle Cantonese dish with glass noodles, which you'll often see with dried shrimp. Our version uses ground pork or chicken, though you can add dried shrimp if desired!
In a medium bowl, combine the ground pork, water, Shaoxing wine, and cornstarch. Set aside.
Soak the dried noodles in a bowl of water for 10 minutes. Drain and set aside. In a large liquid measuring cup or bowl, combine the chicken stock, oyster sauce, light soy sauce, sugar, and dark soy sauce. Set aside.
In a wok over medium heat, add the oil, ginger, and the white parts of the scallions. Cook for about 1 minute.
Increase the heat to high, and add the ground meat and the garlic. Let that cook for another minute, until the meat turns opaque. Then add the Shaoxing wine.
Stir in the zucchini for 30 seconds, then add the stock mixture you made earlier. Bring to a simmer, then stir in the glass noodles. Simmer uncovered for about 3 minutes, stirring occasionally, until the liquid has reduced by half and the zucchini is tender.
Stir in the green parts of the scallions and serve immediately, or serve garnished with raw scallions—whichever you prefer.
To add dried shrimp flakes, add 2 tablespoons of the shrimp along with the oil, ginger, and scallion whites in the first cooking step. You can also use dried shrimp (which are meatier than the shrimp flakes). These need to be rinsed, then soaked in warm water for 15 minutes and drained. Chop or leave them whole. For more shrimp flavor, use some of the soaking liquid in place of the chicken stock.