A quick and flavorful vegetable dish that brings a burst of Asian-inspired flavors to your dinner table.
Ingredients
Scale:
4 medium zucchinis, sliced into half-moons
4 cloves garlic, minced
1 red chili pepper, finely chopped (adjust to taste)
2 green onions, sliced
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
Sesame seeds for garnish (optional)
Fresh cilantro, chopped (optional)
Instructions
Start by washing the zucchinis thoroughly under running water to remove any dirt or impurities. Slice them into half-moons, ensuring they are uniform in size for even cooking.
In a large frying pan or wok, heat the sesame oil over medium-high heat until it shimmers.
Add the minced garlic and chopped chili pepper to the pan. Sauté for about 30 seconds, until fragrant.
Introduce the sliced zucchini into the pan, stirring to coat them in the garlic and oil mixture. Cook for approximately 5-7 minutes, stirring frequently, until the zucchini is tender but still crisp.
Pour the soy sauce over the sautéed zucchini and toss to combine. Let the zucchini cook for an additional 2 minutes.
Remove from heat and fold in the sliced green onions. Taste and adjust seasoning if necessary.
Transfer the Spicy Garlic Chinese Zucchini to a serving dish. Garnish with sesame seeds and fresh cilantro if desired.
