Japanese Zucchini Onion Stir Fry (Print Version)
Tender zucchini and sweet onions in savory Japanese seasonings
# What You 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 (optional)
11 - 1 tbsp toasted sesame seeds
# Directions:
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, being careful not to burn them.
05 - Add zucchini pieces to the pan. Stir fry for 3–4 minutes until just tender but still crisp.
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.
# Insider Tips:
01 -
- It comes together in under twenty minutes, perfect for busy weeknights
- The sauce creates this beautiful glaze that makes vegetables feel elegant
02 -
- Overcooking zucchini makes it watery, so keep an eye on that crisp texture
- Mirin creates that restaurant-quality glaze, so do not skip it if possible
03 -
- Have all ingredients prepped before you start cooking once the heat is on, everything moves fast
- Use tamari instead of soy sauce if you need this to be gluten-free