Serves 6
25 min
Spicy Ground Pork & Zucchini Stir-Fry
Recipe GLPR11651ccce50e7e
A vibrant and quick stir-fry combining seasoned ground pork with tender zucchini, enlivened with ginger, chili-garlic sauce, and sesame oil. This low-carb dish is both satisfying and full of aromatic Asian flavours, ready in under 20 minutes. Serve over rice for a complete meal.
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Ingredients
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 sesame oil
1 pound zucchini, about 3 medium
2 tablespoons canola or vegetable oil, divided
1 pound ground pork
Salt to taste
Freshly ground black pepper to taste
1/4 cup thinly sliced scallions
Cooked white or brown rice for serving
Directions
In a small bowl, whisk together the tamari, minced ginger, sambal oelek, and sesame oil to create a flavour base; set aside.
Trim the zucchini and cut them lengthwise into halves, then slice each half into half-moons approximately 1/4-inch thick to ensure even cooking.
Heat 1 tablespoon of the canola oil in a large wok or skillet over medium-high heat until shimmering.
Add the ground pork and cook, breaking it into smaller pieces with a wooden spoon, until no pink remains and it reaches 160°F internally, about 5–7 minutes. Season with a pinch of salt and pepper as it cooks. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of oil to the same wok or skillet over medium-high heat.
Add the sliced zucchini and cook, stirring frequently, for 4–5 minutes until it begins to soften and develop light colour but remains slightly firm.
Return the cooked pork to the wok or skillet, then pour in the ginger-soy sauce mixture and toss everything together until well coated and heated through, about 1–2 minutes.
Taste and adjust seasoning with salt and pepper if needed. Transfer to a serving dish and garnish with sliced scallions.
Serve immediately over warm cooked rice.
