Recipe: 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.

A Spicy Stir-Fry for Your Weeknight Roster

Stir-fries are great because of how easy it is to make them balanced meals. Protein and vegetables join forces in the skillet or wok to become a one-pan dinner that needs nothing but rice to round things out. This version is spicy and fragrant, thanks to a healthy dose of Asian chili-garlic sauce and grated fresh ginger.

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.

Spicy Ground Pork & Zucchini Stir-Fry

  • 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

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.