For the sauce:

  • 1 tablespoon grated or minced fresh ginger
  • 1 tablespoon sambal oelek or Asian chili-garlic sauce
  • 2 teaspoons toasted (Asian) sesame oil
  • 3 tablespoons tamari or soy sauce

For the stir-fry and serving:

  • 1/4 cup thinly sliced scallions
  • 1 pound zucchini (about 3 medium)
  • 1 pound ground pork
  • 2 tablespoons canola or vegetable oil, divided
  • Salt
  • Freshly ground black pepper
  • Cooked white or brown rice, for serving


1. Make the sauce: Stir all the 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 1/2-inch-thick half-moons.

2. 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.

3. 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.

4. 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.


Recipe by: The Kitchn

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