Japanese Zucchini Onion Stir Fry (Printable Version)
Quick Japanese-inspired vegetable dish with tender zucchini and sweet onions in a savory seasoned sauce.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, sliced into half-moons
02 - 1 large yellow onion, thinly sliced
03 - 2 green onions, sliced for garnish
→ Aromatics & Seasonings
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
06 - 2 tablespoons soy sauce
07 - 1 tablespoon mirin (Japanese sweet rice wine)
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon sugar
→ Cooking
10 - 1 tablespoon neutral oil (canola or vegetable)
→ Garnish (optional)
11 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Combine soy sauce, mirin, sesame oil, and sugar in a small bowl. Stir until sugar completely dissolves. Set aside for later use.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add sliced onions to the hot pan. Stir fry for 2 minutes until they begin to soften and turn translucent.
04 - Add minced garlic and ginger to the pan. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Add zucchini pieces to the pan. Stir fry for 3 to 4 minutes until just tender but still crisp-tender.
06 - Pour the prepared sauce over the vegetables. Toss to coat evenly. Stir fry for another 1 to 2 minutes until sauce slightly thickens and vegetables become glossy.
07 - Remove from heat immediately. Garnish with sliced green onions and toasted sesame seeds. Serve hot as a side dish or over steamed rice.
# Expert Tips:
01 -
- The sauce creates this gorgeous glossy coating that makes humble vegetables taste restaurant-special
- Its ready in twenty minutes flat but tastes like you put way more thought and effort into it
02 -
- Don't crowd your pan, or the vegetables will steam instead of getting those gorgeous crispy edges
- The sauce will thicken slightly as it cools, so don't overcook it thinking it needs to be thicker right out of the pan
03 -
- Prep all your ingredients before you start cooking, because once you hit that heat, everything happens fast
- Keep the vegetables moving in the pan, and don't be afraid to use some wrist action to toss them like you see restaurant chefs do