Zucchini is an easy to prepare and serve vegetable in the summer, especially if it grows abundantly in your garden.
But you don’t need to always serve it plain out of the pan. This sweet and sour sesame zucchini adds a unique flavor zing whose sauce barely takes a couple of minutes to stir up.
Simply saute your zucchini to a golden brown color, adding in a few slices of red chili and scallions in the process, then sprinkle the remaining colorful accompaniments on top after drizzling on the sauce.
- 2 tablespoons canola oil
- 3 medium sized zucchini, ends removed, 2 zucchini sliced lengthwise cut into half moons, 1 zucchini sliced into 1/2 inch rounds
- 1/2 long hot red pepper, thinly sliced with seeds
- 1 scallion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- sesame seed and red pepper flakes for garnish, optional
- Heat a large sized nonstick pan on medium heat
- Pour in canola oil and swirl to cover the bottom of the pan
- Tumble in the zucchini and a few slices of the red chili, shaking pan or stirring intermittently until zucchini softens, around four minutes
- Add in half of the chopped scallion, stir, and continue cooking another few minutes or longer, until the white inside of the zucchini turns a light golden brown
- Meanwhile, in a small bowl mix together the soy sauce, rice vinegar, sugar and sesame oil, stir to dissolve the sugar
- Transfer zucchini to a platter, lightly pour sauce across the top
- Top with remaining sliced red chili slices and scallions
- Garnish with sesame seeds and red pepper flakes