Zucchini and Glass Noodles Stir-Fry

In a medium bowl, mix the ground pork with the water, Shaoxing wine, and cornstarch until evenly combined. Let it sit while you prepare the remaining ingredients.

Soak the dried mung bean vermicelli in water for 10 minutes, then drain well. In a separate bowl or measuring cup, stir together the chicken stock, oyster sauce, light soy sauce, sugar, and dark soy sauce until the sugar dissolves.

Heat the oil in a wok or large skillet over medium heat. Add the ginger and the white parts of the scallions, and cook for about 1 minute until fragrant but not browned.

Raise the heat to high. Add the pork mixture and garlic, breaking up the meat with a spatula. Stir-fry for 1 to 2 minutes, until the pork is mostly cooked through and no longer pink.

Add the zucchini and toss for about 30 seconds to coat it in the aromatics. Pour in the prepared stock mixture and bring to a simmer, then add the drained glass noodles.