Spicy Ground Pork and Zucchini Stir-Fry

I made this on July 3, 2018 but substituted sliced chicken for the pork.  I also added garlic and regular onions.  It was delicious!

Sauce:


3 T tamari or shoyu
1 T grated or minced fresh ginger
1 T sambal oelek or Asian chili-garlic sauce
2 tsp Asian sesame oil

For the stir-fry and serving:
1 pound zucchini (about 3 medium)
2 T veggie oil, divided
1 pound ground pork
Salt
Freshly ground black pepper
1/4 C thinly sliced green onions
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:

1. Slice each zucchini in half lengthwise, then slice each half into 1/2 inch thick half moons.
2. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact.
3. Drizzle 1 T of the oil around the pan, add the ground pork, and season with salt and pepper.
4. 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.
5. Transfer the pork to a paper towel-lined plate and drain the pan of excess fat.
6. Drizzle the remaining 1 T of oil in the pan, spread the zucchini out in one even layer, and let cook undisturbed for 30 seconds.  
7. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
8. 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.
9. Garnish with the green onions and serve over rice.  

Notes:  the sauce can be made one day in advance and stored in frig.  Let the sauce sit at room temperature while preparing the stir-fry, and stir before adding to the pan.