Combine minced pork, rice wine, corn starch, light soya sauce and salt in a bowl. Mix well and set aside while you prepare the rest of the ingredients
Peel and cut zucchini into cubes about 1/2 inch thick
Heat a wok or stainless steel pot on medium/high heat. Add a little oil once hot
Add chopped onion, grated ginger and a pinch of salt to heated pot. Sautée onions until a little translucent (approx. 2 mins)
Add marinated minced pork and minced garlic, stir and cook for 3-5 mins until pork has almost entirely changed color and starting to brown. Make sure the bottom of the pot isn't burning, lower heat to medium if necessary. If the pork sticks to the bottom of the pot, don't worry, we will deglaze with liquid in the next step.
Add light soya sauce, dark soya sauce, white pepper, fish sauce, brown sugar, chili flakes (if using) and cubed zucchini
Mix everything thoroughly and add water/broth to deglaze (the brown bits at the bottom of the pot is flavour!)
Cover and lower heat to low/medium. Cook for 5 mins stirring halfway
While your dish simmers, mix the 3 tsp of corn starch with 2 tbsp of water to make a slurry
Uncover the dish after 5 mins and pierce zucchini with fork to check if cooked. The zucchini should be slightly translucent but still keep its shape. Cover and cook an extra 2 more mins if you want the zucchini softer (based on your preference)
Once the zucchini is cooked, the dish should be a bit watery which we thicken to make a yummy sauce! Switch heat to low, mix and add 1/2 the corn starch slurry and stir the dish gently. The mixture should start to thicken. If still too watery, add remaining corn starch slurry a little at a time and stirring until desired thickness. If too thick, add a little water
Add oyster sauce and sesame oil to finish
Top with chopped green onion and an extra pinch of salt (optional). Enjoy over steamed rice!