|Jump To Recipe||Print Spicy Pork zucchini stir fry|
Dang, does this look wonderful or what. It has a really nice level of spice and the ratio of the soy sauce and sesame oil is perfect, one doesn't overtake the other.
Don't overcook the zucchini, keep it a bit on the al-dente side because the recipe doesn't have a crunchy element. If you want to add one I think bamboo shoots or celery would be a great crunchy addition.
First I want to tell you about one of my kitchen staples. It resides on the top shelf of the refrigerator door, within easy reach. This one happens to be the Ginger Garlic Paste, I also have a smaller jar of just garlic paste. I prefer to use fresh garlic in most cases but the paste is my go-to for stir-frys and curries.
I think it's one of the best spicy sauces I've used in a long time. Of course, you can kick it up a notch or tame it down according to your spice tolerance.
The recipe calls one tablespoon of grated ginger, I substituted an equal amount of the ginger-garlic paste.
After you stir-fry the pork, then the zucchini separately throw them back together and douse with the sauce.
I like more sauce than the recipes call for, so I normally double the recipe. In this case, you definitely should, even doubling it there was "just enough".
The sauce would be perfect over any Asian noodle you could think of. I'm using it to make a cold spicy noodle salad to go with dinner tonight, Mmmmm
And that's that!