Spicy Ground Pork & Zucchini Stir-Fry
Serves4
This satisfying, spicy ground pork and zucchini stir-fry, rich with ginger and garlic, is the ultimate solution when you don’t know what to cook for a quick, 20-minute midweek meal. Toss everything together in one skillet or wok and it comes together in next to no time. This spicy ground pork recipe is fragrant, thanks to a healthy dose of Asian chili-garlic sauce and grated fresh ginger.
Pile the good stuff on top of rice in a bowl and enjoy the comforting, well-balanced dinner in front of you. Go ahead and take that bowl to the couch if you’d like, along with a glass of wine, if you’re in need of serious respite after a long day — it will most definitely help nudge you along toward the weekend.
A Spicy Stir-Fry for Your Weeknight Roster
Stir-fries are great because of how easy it is to make them balanced dishes. Protein and vegetables join forces in the skillet or wok to become a one-pan meal that needs nothing but rice to round things out.
Wine and Dine: What to Drink
Something as quick and easy as this stir-fry means you’ll barely have time to pop the cork before it’s done, but don’t let that stop you. I suggest pairing this recipe with a nice chilled bottle of Grüner Veltliner. The Austrian white wine is citrusy and crispy and a perfect match for spicy food like this because it has a bracing acidity that cuts through this heat and makes you eager to go in for another bite.
3 Bottles of Grüner Veltliner Under $20
Spicy Ground Pork & Zucchini Stir-Fry
Serves 4
Nutritional Info
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
- 1/4 cup
thinly sliced scallions
Cooked white or brown rice, for serving
Instructions
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.
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.
Recipe Notes
Make ahead: The sauce can be made 1 day in advance and stored in a covered container in the refrigerator. Let the sauce sit at room temperature while preparing the stir-fry, and stir before adding to the pan.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.