Ingredients
2 medium zucchini, cut into 2-inch sticks or wedges
1 small onion, cut into petals or large chunks (about half onions to zucchini ratio)
1 teaspoon vegetable oil (plus optional sesame oil or butter for added richness)
1 teaspoon minced garlic (and 1 teaspoon ginger or ginger paste, optional)
2 tablespoons soy sauce (or a mix of soy and teriyaki sauce)
1 tablespoon sesame oil (optional, for nutty flavor)
Pinch of salt and freshly ground black pepper, to taste
A sprinkle of sesame seeds (optional garnish)
Instructions
Heat a large skillet or wok over medium-high heat and add the vegetable oil. If using, include sesame oil or a bit of butter for richness.
Add the onions and sauté for about 2–4 minutes until they begin to soften.
Stir in the garlic (and ginger, if using), cooking for about 30 seconds until fragrant—take care not to burn it.
Add the zucchini and cook for 3–5 minutes, stirring occasionally, until the edges get a light char yet remain crisp-tender.
Pour in the soy sauce (or combined with teriyaki), season with salt and pepper, and toss well—cook for another 1–2 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
