Crisp at the edges and tender through the middle, Zucchini Stir Fry Recipe is a vegetarian Indo Chinese side dish made with simple everyday ingredients 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: 8 minutes
- Cook time: 7 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indo Chinese
Ingredients
- 1½ cups zucchini ((250 grams))
- 1 small onion (sliced)
- ½ cup bell peppers ((sliced thin))
- ¾ tablespoon garlic (chopped (1 clove))
- ½ teaspoon ginger (chopped (optional))
- 1¼ tablespoons oil ((sesame or olive oil))
- 1 teaspoon soya sauce (/ tamari/hoisin sauce or vegetarian mushroom sauce)
- 1 teaspoon vinegar ((rice vinegar or apple cider vinegar))
- ¾ teaspoon black pepper ((or steak seasoning or ½ tsp garam masala, read notes))
- 1 teaspoon toasted sesame seeds (or 2 tbsps roasted & crushed peanuts)
Method
Preparation
- Rinse all the veggies. Slice onions and bell peppers thin. Chop zucchini to ¼ inch thickness. Chop ginger and garlic.
How to Make Zucchini Stir Fry
- Pour oil to a hot pan. Stir fry ginger and garlic for 30 seconds.
- Add onions and fry until transparent. Then stir fry bell peppers for 30 seconds.
- Next add zucchini and stir fry on a high heat until half done yet crunchy. Do not over cook as they tend to turn too soft.
- Then pour soya sauce and vinegar. Add black pepper /steak seasoning/garam masala. Stir fry just for 30 to 60 seconds.
- Turn off the heat and sprinkle toasted sesame seeds or roasted & crushed peanuts. Taste test and sprinkle salt if you want.
- Serve zucchini stir fry as a side or in your wraps and sandwiches.
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.
