In a small bowl, add the hot water and stir in the sugar to dissolve. Then add the cornstarch, oyster sauce, rice vinegar, Shaoxing wine, soy sauce, sesame oil, dark soy sauce, and white pepper. Stir in half of the chopped garlic and set this mixture aside.

Scrub the zucchini under running water (no need to peel it). Trim the ends off, and cut them on an angle into triangular bite-size chunks, rotating the zucchini with each cut as you go along.

Heat a wok over medium-high heat until it’s lightly smoking. Add 2 tablespoons of neutral oil around the perimeter of the wok to evenly coat it. Spread the zucchini pieces in a single layer, reduce the heat to medium, and cook for 3-4 minutes, flipping and stirring occasionally while maintaining a single layer until they are lightly browned and soft. Transfer the zucchini to a plate.

Increase the heat to high. Add the remaining ½ tablespoon of oil to the wok. Add the ground meat and cook until opaque, breaking it up into small bits.

Add the ginger and dried chilies. Stir until fragrant, about 10 seconds. Add the white parts of the scallions and the remaining tablespoon of garlic. Cook for another 20 seconds, stirring constantly, until the aromatics are toasted and fragrant.

Add the seared zucchini back to the wok, and stir-fry until combined. Stir the sauce again to ensure the cornstarch is well combined with the liquid, then add it to the wok. Mix well and bring to a simmer, cooking until the sauce is reduced and just thick enough to coat a spoon. Stir in the green parts of the scallions until they’re just starting to wilt. Serve immediately with plenty of steamed rice!