Spicy Ground Pork & Zucchini Stir-Fry

Name: Spicy Ground Pork & Zucchini Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Asian
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

Recipe GLPR11651ccce50e7e

Asian

Main Course

25 min

293 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This recipe works well for a Charlotte weeknight because all ingredients are stocked at Harris Teeter, Food Lion, Kroger, and Walmart—no special trips needed. At roughly $1.50 per serving with ground pork as the protein driver, it's reasonable for a family meal, though the recipe doesn't specify rice quantity, which could shift the per-serving cost. The 25-minute window is honest for actual stovetop work, but you'll need to account for 5 minutes of zucchini prep and rice cooking beforehand if you're starting from scratch, making real time closer to 35 minutes for a complete meal. The dish is forgiving, feeds six without fussiness, but reheats unevenly since zucchini softens further and stir-fries lose their texture—best eaten the same night.