Hibachi Zucchini (Print Version)
# Ingredients:
→ Veggies & Flavor Boosters
01 -
2 big zucchini (yellow or green)
02 -
1 cup thinly sliced onions
03 -
1 teaspoon finely chopped fresh ginger root
04 -
1 teaspoon finely chopped fresh garlic cloves
→ Flavor Enhancers
05 -
2 teaspoons rich dark soy sauce
06 -
¼ teaspoon table salt
07 -
¼ teaspoon ground black pepper
→ Cooking Fats
08 -
1 tablespoon cooking oil
09 -
2 tablespoons butter (with or without salt)
→ Toppings
10 -
Fresh green scallion bits
11 -
Lightly toasted white sesame seeds
# Instructions:
01 -
Wash zucchini under running water and dry them with a kitchen towel. Snip off ½-inch from each end, then cut into matchstick shapes about 2 inches long and 8 mm thick. Leave the skin on for extra nutrition.
02 -
In a big wok, warm up the oil and butter on medium-high until you see the butter bubble and melt completely.
03 -
Throw in your chopped ginger and garlic, and let them cook just briefly for 4-5 seconds until they smell amazing.
04 -
Now add your zucchini sticks and onion slices to the pan. Stir everything together and cook for about a minute.
05 -
Drizzle in your soy sauce and add your salt and pepper. Mix everything well and let it cook without a lid for 6-8 minutes. Stir often until the zucchini loses its water and gets slightly browned. Make sure it's still a bit crunchy, don't cook it to mush!
06 -
Scatter fresh scallion bits and toasted sesame seeds over the top. Enjoy it while it's hot and steamy.
# Notes:
01 -
Try to pick zucchini that feels heavy and has shiny, deep green skin without any mushy spots for the tastiest results.
02 -
The dish tastes great with either color zucchini - green or yellow will work just as well!