Ingredients
- Zucchini (2 medium, sliced into half-moons)
- Yellow Onion (1 medium, sliced into wedges)
- Vegetable Oil (1 tablespoon)
- Garlic (2 cloves, minced)
- Soy Sauce (2 tablespoons)
- Rice Vinegar With Sugar (1 tablespoon)
- Toasted Sesame Oil (1 teaspoon)
Instructions
- Step 1: Slice the zucchini and onion according to specifications. In a small bowl, whisk together the soy sauce and rice vinegar with sugar; set the sauce aside.
- Step 2: Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add the sliced onions and stir-fry for 2-3 minutes until they begin to soften and become translucent.
- Step 3: Add the sliced zucchini and minced garlic to the pan. Continue to stir-fry vigorously for 4-5 minutes, ensuring the vegetables are tossed constantly until the zucchini is tender-crisp.
- Step 4: Pour the prepared soy sauce and rice vinegar with sugar mixture over the vegetables. Toss rapidly to coat everything evenly and cook for 60 to 90 seconds until the sauce slightly reduces and clings to the vegetables.
- Step 5: Remove the skillet from the heat, drizzle the toasted sesame oil over the stir-fry, and give it one final toss. Serve immediately as a side dish.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, but note the zucchini texture will soften significantly upon chilling.
- To reheat, use a hot skillet or wok over medium-high heat for just 1-2 minutes, tossing constantly; avoid the microwave, which will make the zucchini mushy.
- This stir-fry is a perfect side dish for grilled fish or chicken, or serve it generously over steamed white rice sprinkled with furikake for a simple, satisfying meal.
- The key to tender-crisp zucchini is maintaining extremely high heat throughout the cooking process; if your pan gets crowded or cools down, the vegetables will steam instead of stir-fry, resulting in a watery dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American