Spicy Ground Pork & Zucchini Stir-Fry
A super delicious stir fry that is ready in less then 20 minutes. This recipe is one of the best I have made.
Serves: 4
  • For the sauce:
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon grated or minced fresh ginger
  • 1 tablespoon sambal oelek or Asian chili-garlic sauce
  • 2 teaspoons toasted (Asian) sesame oil
  • For the stir-fry and serving:
  • 1 pound zucchini (about 3 medium)
  • 2 tablespoons canola or vegetable oil, divided
  • 1 pound ground pork
  • Salt
  • Freshly ground black pepper
  • ¼ cup thinly sliced scallions
  1. Make the sauce:
  2. Stir all the sauce ingredients together in a small bowl and set aside.
  3. Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into ½-inch-thick half-moons.
  4. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, add the pork, and season with salt and pepper. Let cook undisturbed for 30 seconds, then break the pork into small, bite-sized pieces and continue stir-frying until it's cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain the pan of excess fat.
  5. Drizzle the remaining 1 tablespoon of oil in the pan, add the zucchini, and spread out into one even layer. Let cook undisturbed for 30 seconds. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
  6. Return the pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini begins to look glossy, about 30 seconds more.
  7. Garnish with the scallions and serve over rice or noodles.
I made it a large single serving by dividing the recipe by a third excluding the ground pork which I used a ½ lb of.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe by Recipes to Try at https://recipestotry.ca/spicy-ground-pork-zucchini-stir-fry/