Crisp at the edges and tender through the middle, Asian Style Zucchini Stir Fry is a vegetarian, gluten-free Asian, Chinese main course made with zucchini, yellow onion, and garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Asian, Chinese

Ingredients

  • 2 medium zucchini (cut into half moon slices (about 2-2.5 cups))
  • 1 medium yellow onion (thinly sliced (about 1 cup))
  • 1/2 tablespoon garlic (minced)
  • 1/2 tablespoon ginger (minced)
  • 1.5-2 tablespoons low sodium soy sauce ((use tamari if gluten-free))
  • 1 teaspoon vinegar
  • 1/2 teaspoon sugar ((or maple syrup, honey), optional)
  • 1 teaspoon red chili flakes (adjust as per your spice level)
  • salt and pepper (to taste)
  • 2 tablespoons cooking oil
  • 1 tablespoon toasted sesame oil

For Garnish:

  • toasted sesame seeds
  • green onions

Method

  1. Trim off the ends of the zucchini. Cut in half lengthwise, and then cut into 1/4 inch thick half-moon slices.
  2. Heat oil in a skillet or wok. Add onion slices, minced ginger, garlic, and saute for a minute.
  3. Add in soy sauce, vinegar, sugar, salt, ground pepper, red chili flakes and continue to saute for 30 seconds until fragrant.
  4. Add zucchini slices and continue to cook until zucchini is tender but still crunchy (about 3 minutes).
  5. Next, add toasted sesame oil and toss for few seconds. Turn off the gas.
  6. Garnish with toasted sesame seeds and green onions and serve hot with steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.