Sandwiched Zucchini In Szechuan Fish Fragrant Sauce 四川鱼香西葫芦

	Marinade
100 g Ground pork (or beef, or a combination) 250 g Zucchini 2 Eggs 4 tbsp Cornstarch 2 tbsp Oil	1 tbsp Chopped spring onion 1/2 tsp Minced ginger Pinch of white pepper powder 1 tsp Light soya sauce 1/4 tsp Salt 1 Egg yolk 1 tsp Cornstarch
	Sauce
1 tbsp Chopped spring onion 2 tsp Minced ginger 1 tsp Minced garlic 1 tbsp Spicy bean paste	1 tsp Cornstarch 3 tbsp Water 1 tbsp Light soya sauce 1 tbsp Sugar 1 tsp Sesame oil 1 tsp Jiafan rice wine

1. Peel and clean the zucchini. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.
2. Mix the ground meat and the marinade. Set aside. Dry up the zucchini clips with a towel and stuff with some prepared ground meat. Heat up a wok with oil to 165C/325F. Mix together 2 eggs and cornstarch in a bowl. Dip the prepared zucchini into the batter and deep-fry until golden brown. Drain.
3. Heat up 2 tablespoons of oil in another pan and stir in ginger, onion, garlic and spicy bean paste until fragrant. Combine together the ingredients for the sauce and pour in. Return the fried zucchini to the pan and stir lightly until they are fully coated with the sauce. Dish off and serve.