Stir-Fried Pork Piccata

Cut pork into 2-inch-wide strips. Cut each strip into ¼-inch-thick slices. Combine the pork, cornstarch, 1 ½ tsp. soy sauce, 1 tsp. wine (or sherry), and pepper in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the pork is lightly coated.

Combine 2 Tbsp. broth and the remaining 1 Tbsp. each soy sauce and wine (or sherry) in a small bowl. Set aside.

Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add garlic; stir-fry until fragrant, about 10 seconds. Push the garlic to the sides of the pan and add the pork in an even layer. Cook, undisturbed, until the pork begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.

Add zucchini, capers, and the remaining ¼ cup broth to the pan. Cover and cook over high heat for 1 minute. Uncover and stir-fry for 5 seconds. Cover and cook until the zucchini is bright green and almost all the liquid has been absorbed, about 1 minute. Return the pork to the pan, along with any accumulated juices. Add salt and the reserved broth and wine mixture; stir-fry until the pork is just cooked through and the zucchini is tender-crisp, 30 seconds to 1 minute. Add parsley and lemon zest. Discard garlic, if desired. Serve with lemon wedges.