Quick and easy Asian-style zucchini stir fry cooked in under 15 minutes. Vegan, Gluten-free, and low carb side dish that can be served on noodles, rice, or cauliflower rice.
Course Main Course
Cuisine Asian, Chinese
Keyword zucchini stir fry
Diet Gluten-Free, Low Carb, Vegan
Method Stovetop
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Calories 157kcal
Author Bhavana Patil
Ingredients
Measuring cup used 1 cup = 250 ml
2mediumzucchinicut into half moon slices (about 2-2.5 cups)
1largeyellow onion thinly sliced (about 1 cup)
1tablespoongarlicminced
1tablespoongingerminced
1.5 - 2 tablespoonslow sodium soy sauce(use tamari if gluten-free)
Trim off the ends of the zucchini. Cut in half lengthwise, and then cut into half-moon slices.
Heat oil in a skillet or wok. Add onion slices, minced ginger, garlic, and saute for a minute.
Add in soy sauce, vinegar, sugar, salt, ground pepper, red chili flakes and continue to saute for 30 seconds until fragrant.
Add zucchini slices and continue to cook until zucchini is tender but still crunchy (about 3 minutes).
Next, add toasted sesame oil and toss for few seconds. Turn off the gas.
Garnish with toasted sesame seeds and green onions and serve hot with steamed rice.
Notes
Variations
You can add other vegetables like bell peppers, broccoli, eggplant, mushrooms, carrots, edamame in the same sauce.
Leftovers can be stored for up to 2-3 days in an airtight container in the refrigerator. However, I do not recommend freezing as the zucchini gets soggy after thawing.
Make Ahead. You can chop the zucchini, onion, ginger, and garlic 1 day in advance and store them separately in an airtight container in the refrigerator until ready to use.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.