Thai Basil Poppy-Seed Pork Stir-Fry

Ingredients

• 1 lb Ground pork
• 2 cups Thai basil (or regular basil)
• 4 cups Zucchini noodles
• 2 tbsp Poppy seeds
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 cup Red bell pepper, thinly sliced(optional)
• 3 Green onions, sliced(optional)
• 3 tbsp Lime juice
• 2 tbsp Fish sauce (or soy sauce for non-fish option)
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar (or sugar-free sweetener)
• 2 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp Neutral oil (avocado/canola)
• 1/2 tsp Crushed red pepper flakes(optional)

Instructions

1. 1

   Prep (20 minutes): Mince garlic, grate ginger, slice bell pepper, and slice green onions. Rinse and roughly chop Thai basil. Pat pork dry if wet. Make a slurry by mixing cornstarch with water; set aside.

2. 2

   Cook (20 minutes): Heat a large skillet or wok over medium-high heat and add oil. Add garlic and ginger and stir for 30–45 seconds until fragrant.

3. 3

   Cook pork (about 8–10 minutes): Add ground pork and cook, breaking it up, until browned and cooked through. Stir in bell pepper (if using) and cook 2–3 minutes.

4. 4

   Build the sauce (about 4–5 minutes): Stir in fish sauce, lime juice, rice vinegar, and brown sugar. Add poppy seeds and red pepper flakes (if using). Pour in the cornstarch slurry and stir until the sauce thickens slightly.

5. 5

   Finish (about 3–4 minutes): Add zucchini noodles and toss just until warmed and lightly softened (do not overcook). Turn off heat and fold in Thai basil. Top with green onions and serve immediately.