Spicy Ground Pork & Zucchini Stir-Fry

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Ginger root

  Raw

  1 tbsp or 6g

• Chili Garlic Sauce

  Huy Fong Foods

  3 tsp. or 15g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 large or 25g

Directions

1. In a small bowl, combine the soy sauce, minced ginger, chili garlic sauce, and sesame oil. Set aside.
2. Slice the zucchini into 1/2-inch-thick half-moons.
3. Heat a wok or large frying pan over medium-high heat. Add half of the vegetable oil, then the ground pork, seasoning with salt and pepper. Cook for 30 seconds without stirring, then break into pieces and stir-fry until browned, about 5 minutes. Remove the pork and drain excess fat.
4. Add the remaining vegetable oil to the pan, then the zucchini. Cook undisturbed for 30 seconds, then stir-fry until browned and tender, about 5 minutes.
5. Return the pork to the pan, add the sauce, and stir-fry until the sauce is incorporated and the zucchini is glossy, about 30 seconds. Garnish with thinly sliced scallions.

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