adapted from The Kitchn
For the sauce:
3 tablespoons tamari or soy sauce
1 tablespoon grated or minced fresh ginger
1 tablespoon sambal oelek, Sriracha, or Asian chili-garlic sauce (can use sweet)
2 teaspoons 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 (NOT sausage)
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: Slice each zucchini in half lengthwise, then slice each half 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 ground 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, spread the zucchini out in one even layer, and 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. (Serve extra chili-garlic sauce at the table.)
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