Stir fry is a beautiful thing. It’s quick to put together, even quicker to cook, and highly customizable. Don’t like zucchini? Throw some peppers in there, or add a variety of vegetables to liven up the colors and taste. Once you have the perfect sauce, there’s no wrong way to assemble and enjoy (recipe adapted from Kitchn).
What you’ll need for the sauce:
3 tablespoons tamari or soy sauce
1 tablespoon grated or minced fresh ginger
1 tablespoon of Asian chili-garlic sauce
2 teaspoons toasted sesame oil
What you’ll need for the Stir Fry:
2 medium zucchinis
2 tablespoons of olive oil (or equivalent cooking oil)
1 pound Walden ground pork
1/4 cup minced scallions
Cooked white or brown rice, for serving
Freshly ground black pepper
1. Combine all the ingredients for your sauce into a small bowl and set aside (soy sauce, ginger, asian chili-garlic sauce, and toasted sesame oil).
2. Cut your zucchini in half lengthwise and chop into little half-moons. You can make these as thick or thin as you like.
3. Drizzle your pan with olive oil and let heat on medium until your oil begins to shimmer. Add pork, breaking the meat into smaller pieces with a cooking spoon, and season with salt and pepper. Cook until golden brown (about 5 mins).
4. Prepare a plate with a double layer of paper towels. Scoop the pork onto the plate so some of the liquid fat can be removed. Drain excess liquid fat from the pan.
5. Add just a small drizzle of oil back to the pan and toss in the zucchini. Cook until golden brown (usually another 5 minutes). We found it helps to spread them around into a single layer.
6. Lastly, add your pork back into the pan and mix with your sauce until well combined.
We like to serve our stir fry over rice and top with fresh minced scallions. If you have leftovers, store them in the fridge in a sealed container for about 3 days. When reheating, cook in a pan over medium heat until warmed through.