Drunken Zucchini Noodles

Serving Size  : 4    

1       Tablespoon  hoisin sauce
1       Tablespoon  mirin
1       Tablespoon  Coconut aminos — or Tamari
1/2   Tablespoon  Worcestershire sauce
1/2   Tablespoon  Thai chili oil
1       Tablespoon  Thai or Vietnamese fish sauce
1       Tablespoon  toasted sesame oil oil
8       ounces  ground pork
2       small  shallots — minced
1       medium  garlic clove — minced
1       red bell pepper — sliced into strips
2       thinly sliced scallions
2       medium  zucchini — spiralized with blade or sliced thin and then slices into strips
3       Tablespoons  chopped fresh Thai basil leaves

1)  Heat a large nonstick skillet over medium heat. add the hoisin, soy sauce, oyster sauce, chili oil, and fish sauce and heat for about 2 minutes. Transfer to a bowl.

2)  add the coconut oil to the skillet and heat until shimmering. add the pork and cook, breaking up with a wooden spoon, for 5 minutes or so, until cooked through and browned. add the shallots and garlic and cook for 2-3 more minutes.

3)  return the sauce mixture to the skillet and add the bell pepper and scallions. cook for 1 minute, stirring frequently. add the zucchini noodles and cook 2-3 more minutes or until the zucchini noodles soften. fold in the basil leaves, taste and adjust sauces if desired.