Spicy Pork Stir-Fry with Bell Peppers and Zucchini
A speedy stir-fry combining ground pork with colorful bell peppers and zucchini tossed in a savory-spicy sauce for a low-carb delight. This asian-inspired keto (low carb) ready in about 25 minutes pairs ground pork, medium, cut into half-moons zucchini, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground pork
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips yellow bell pepper
- 1 medium, cut into half-moons zucchini
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp minced fresh ginger
- 3 cloves minced garlic cloves
- 1 tsp red chili flakes
- 2 stalks sliced green onions
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb ground pork, breaking it apart with a spatula, and cook for 5-6 minutes until browned and cooked through.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the pork; sauté for 1 minute until fragrant.
- Step 3: Stir in 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 medium zucchini cut into half-moons. Cook for 4-5 minutes, stirring frequently, until vegetables are tender-crisp.
- Step 4: Pour in 3 tbsp soy sauce, 1 tbsp sesame oil, and sprinkle 1 tsp red chili flakes over the mixture. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the pork and vegetables.
- Step 5: Remove from heat and garnish with 2 sliced green onions. Serve hot.
Frequently asked questions
How long does Spicy Pork Stir-Fry with Bell Peppers and Zucchini take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Pork Stir-Fry with Bell Peppers and Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Spicy Pork Stir-Fry with Bell Peppers and Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Pork Stir-Fry with Bell Peppers and Zucchini for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Pork Stir-Fry with Bell Peppers and Zucchini low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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