Step 1

Stir all the sauce ingredients together in a small bowl and set aside.

Step 2

Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch thick half-moons. Remove and discard the stems from the mushrooms and coarsely chop the caps (quartered or larger mushroom caps can be chopped a bit smaller).

Step 3

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the pork, and season with salt and pepper. Cook, stirring to break up the pork, until cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain or wipe down the skillet.

Step 4

Add the remaining 1 tablespoon of oil to the skillet and return it to the heat. Add the zucchini and mushrooms (pan should be very hot when you add the veggies), and spread them out into one even layer. Let cook undisturbed for 30 seconds and then stir-fry the veggies until browned and just tender, about 3 to 4 minutes more.

Step 5

Return the cooked pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the veggies begin to look glossy, about 30 seconds more. Remove the skillet from the heat.

Step 6

Garnish with green onions and sesame seeds, if desired, and serve over rice with Sriracha on the side.