Spicy Asian Zucchini is a quick and easy side dish that packs a punch of flavor. Thinly sliced zucchini is stir-fried with garlic, ginger, and chili flakes, then tossed in a savory soy-based sauce. The result is a dish that’s both spicy and slightly sweet, with a satisfying crunch. This zucchini dish is a great way to add some excitement to your meals, whether as a side for grilled meats or as part of a larger Asian-inspired spread.
Spicy Asian Zucchini
A quick and spicy stir-fry of zucchini with Asian flavors.
Servings: 4
Calories: 90kcal
Ingredients
- 3 zucchinis sliced
- 2 garlic cloves minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chili garlic sauce
- 1 tsp fresh ginger grated
- 1 tsp honey
- 2 green onions finely chopped
- 1 tbsp sesame seeds
- Fresh cilantro for garnish
Instructions
- In a small bowl, whisk together the soy sauce, chili garlic sauce, sesame oil and honey. Set aside.
- Slice the zucchinis into bite-sized pieces, ensuring uniform thickness for even cooking.
- Heat sesame oil in a pan over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the sliced zucchini to the pan. Stir-fry for 3-4 minutes, tossing occasionally until the zucchini starts to soften but still retains a bit of crunch.
- Pour the sauce mixture over the zucchini. Stir well to ensure each piece is evenly coated. Cook for another 2 minutes, allowing the sauce to thicken slightly and cling to the zucchini.
- Remove the pan from the heat. Sprinkle the sesame seeds and the green parts of the green onions over the zucchini.
- Garnish with cilantro if using, and serve immediately as a side dish, or over steamed rice or noodles for a light main course.
Notes
Nutrition: Carbohydrates: 10g; Protein: 2g; Fat: 7g; Saturated fat: 1g; Fiber: 2g; Sodium: 400mg
