Japanese Zucchini Onion Stir Fry (Printable)
Quick Japanese-style vegetables in savory soy-mirin glaze. 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 tbsp soy sauce
07 - 1 tbsp mirin (Japanese sweet rice wine)
08 - 1 tsp toasted sesame oil
09 - 1 tsp sugar
→ Cooking
10 - 1 tbsp neutral oil (canola or vegetable)
→ Garnish
11 - 1 tbsp toasted sesame seeds
# How to Prepare:
01 - Combine soy sauce, mirin, sesame oil, and sugar in a small bowl. Stir until sugar dissolves completely. 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 to the pan. Stir fry for 3-4 minutes until just tender but still crisp-tender.
06 - Pour the prepared sauce over the vegetables. Toss to coat evenly and stir fry for 1-2 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 Advice:
01 -
- It comes together in under 20 minutes making it perfect for those nights when you want something homemade but dont have hours to spend cooking
- The balance of savory and slightly sweet flavors works with almost any main dish or stands alone beautifully over rice
02 -
- Crowding the pan will steam the vegetables instead of stir-frying them so use your largest skillet or cook in batches if necessary
- The sauce thickens quickly once it hits the hot pan so have everything ready before you pour it in
03 -
- Cut all your vegetables before you turn on the heat stir-frying happens fast and there is no time to chop once the pan is hot
- Room temperature vegetables cook more evenly so take everything out of the fridge about 20 minutes before you start cooking