Zucchini Stir-Fry
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons water
- 2 tablespoons toasted sesame oil, divided
- 2 teaspoons rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1 (1-inch) piece fresh ginger, minced (1 tablespoon)
- 3 cloves garlic, minced (2 tablespoons)
- 1/2 medium yellow onion, thinly sliced
- 2 medium zucchini, cut into 1/4-inch half moons
- White and/or black sesame seeds, for garnish
Instructions
- Make the sauce: In a small bowl, whisk the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Set aside. Simply Recipes / Alison Bickel
- Cook the zucchini: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium heat. Sauté the onions until fragrant and softened, 3 to 4 minutes. Increase the heat to medium-high and add zucchini and prepared sauce. Toss with a rubber spatula and cook, stirring occasionally, until the sauce is thickened and the zucchini is softened, about 7 minutes. If you notice any deep browning on the bottom of the skillet, turn your heat down slightly and add a splash of water to help deglaze those browned bits. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
- Serve: Transfer the zucchini onto a platter, top with sesame seeds, and serve. While this dish is best served immediately, you can throw your leftovers in an airtight container and refrigerate them for up to 3 days. Reheat on the stove top or in the microwave when you’re ready to dig in for round two. Did you love the recipe? Leave us stars below! Simply Recipes / Alison Bickel
