Spicy Ground Pork & Zucchini Stir-Fry

updated Jun 23, 2023
Spicy Ground Pork & Zucchini Stir-Fry
A quick and easy recipe for a spicy stir-fry with ground pork and zucchini. Just serve it over rice and you've got a complete meal.


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Credit: Joe Lingeman

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.

Credit: Joe Lingeman

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

A quick and easy recipe for a spicy stir-fry with ground pork and zucchini. Just serve it over rice and you've got a complete meal.

Serves 4

Nutritional Info


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


  1. Make the sauce: Stir all the ingredients together in a small bowl and set aside.

  2. Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch-thick half-moons.

  3. 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.

  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.

  5. 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.