Spicy Pork and Zucchini Stir Fry
There is something so simple yet so wonderful about stir fry dishes. The come together in minutes and you can use just about anything you want in terms of protein and vegetables. For those on low carb diets, you can eat it as is. For the rest of us, you can serve it over rice or Asian noodles. When I get vegetables from my CSA farm each week I work hard to make sure they get eaten before they go bad, and hence the zucchini in this recipe. But feel free to sub broccoli, asparagus, or whatever you have on hand. If there are only one or two of you living at home, you can cut the recipe in half.
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons minced fresh ginger
- 2 tablespoons chile garlic sauce
- 2 tablespoons sesame oil
- 1 tablespoon extra virgin olive oil or canola oil
- 2 pounds ground pork
- 4 cups diced zucchini
- 1 cup diced onion
- 1 jalapeño, seeded and minced
- Combine the soy sauce with the ginger, chili garlic sauce, and sesame oil in a small container. Whisk or shake to combine, then set aside.
- Heat the oil in a large skillet over medium high heat and cook the pork, breaking it apart with a spoon, until the pink is gone. Remove from the skillet and drain all but a tablespoon of the fat. Add the zucchini, onion, and jalapeño to the pan and sauté, stirring frequently, until the zucchini just barely starts to soften.
- Return the meat to the pan and pour in the sauce. Stir together for about a minute for all of the flavors to meld. Serve immediately alone or over rice.