Japanese Zucchini Onion Stir Fry (Printable Version)
Quick vegetable stir fry with zucchini, onions, garlic, and ginger in savory Japanese seasonings. Ready in 20 minutes.
# 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
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, stirring constantly to prevent burning.
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 1 to 2 minutes until sauce slightly thickens and vegetables become glossy.
07 - Remove from heat immediately. Garnish with green onions and toasted sesame seeds. Serve hot as a side dish or over steamed rice.
# Expert Hints:
01 -
- The zucchini stays tender-crisp, never mushy, thanks to the quick high-heat cooking method
- That glossy sauce clings to every bite without overwhelming the vegetables' natural sweetness
02 -
- Don't overcrowd the pan or the vegetables will steam instead of stir fry
- Mirin is worth seeking out at an Asian market but the vinegar substitute works in a pinch
03 -
- Preheat your pan properly before adding any ingredients for the best sear
- Keep everything moving once the vegetables hit the heat