Easy 'Budget Friendly' Dinner Recipe Of The Week ~ Spicy Ground Pork & Zucchini Stir-Fry
This spicy, satisfying pork and zucchini stir-fry, rich with ginger and garlic, is the ultimate solution when you don’t know what to cook midweek. Toss everything together in one skillet or wok and it comes together in next to no time. 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.
Estimated recipe cost: $5.19
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
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Salt
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Freshly ground black pepper
- 1/4 cup
thinly sliced scallions
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Cooked white or brown rice, for serving
INSTRUCTIONS
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Make the sauce: Stir all the ingredients together in a small bowl and set aside.
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Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch-thick half-moons.
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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.
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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.
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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.
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