Spicy Ground Pork & Zucchini Stir-Fry

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A super delicious stir fry that is ready in less then 20 minutes. This recipe is one of the best I have made.

Source: Source: Thekitchn.com

Serves: 4

Ingredients

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

Directions

Make the sauce:
Stir all the sauce ingredients together in a small bowl and set aside.
Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into ½-inch-thick half-moons.
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.
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.
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.
Garnish with the scallions and serve over rice or noodles.

Notes

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.

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