Ingredients
Scale
- 3 medium zucchini chopped
- 1/2 yellow onion chopped
- 1 Tablespoon sesame oil
- 4 garlic cloves minced
- 1 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons teriyaki sauce
- 1 1/2 Tablespoons hoisin sauce
- 1/2 teaspoon sesame seeds
- 1 teaspoon crushed red pepper flakes
Instructions
- Prep your veggies: Start by chopping the zucchini and onion into bite-sized pieces. I like to aim for uniform sizes so they cook evenly. Mince the garlic and set everything aside.
- Sauté the onion and garlic: Heat your sesame oil over medium-low heat in your skillet or wok. Once the oil is hot, toss in the onion and sauté for 3-5 minutes until it starts to soften. Add the minced garlic and cook for about a minute, just until fragrant. Be careful not to burn the garlic—it can go from golden to bitter in seconds.
- Add the zucchini and sauces: Turn up the heat to medium and add the chopped zucchini to the pan. Stir everything together, then pour in the soy sauce, teriyaki sauce, and hoisin sauce. Toss the veggies to coat them evenly in the sauce mixture. Let it cook for 5-8 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Garnish and serve: Remove the stir fry from the heat and sprinkle with sesame seeds and crushed red pepper flakes. Serve it over steamed rice, or enjoy it on its own as a light, flavorful side dish.
Notes
Serving suggestions: How to make it shine
For a balanced meal, pair this stir fry with steamed jasmine rice or brown rice. Want to fancy it up? Serve it on a large platter and garnish with extra sesame seeds, a drizzle of sesame oil, and a few sprigs of fresh cilantro. It’s perfect as a main dish or alongside dumplings, egg rolls, or miso soup if you’re going for an Asian-inspired feast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner