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
- 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