Japanese Zucchini Onion Stir Fry (Print Version)
Tender zucchini and sweet onions in a savory Japanese-inspired glaze with soy, mirin, and sesame. Ready in 20 minutes.
# 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
# Preparation Steps:
01 - In a small bowl, combine soy sauce, mirin, sesame oil, and sugar. Stir to dissolve the sugar. Set aside.
02 - Heat neutral oil in a large skillet or wok over medium-high heat.
03 - Add the sliced onions. Stir fry for 2 minutes until they begin to soften.
04 - Add garlic and ginger, and cook for 30 seconds until fragrant.
05 - Add the zucchini. Stir fry for 3–4 minutes until just tender but still crisp.
06 - Pour in the sauce and toss to coat vegetables evenly. Stir fry for another 1–2 minutes until sauce slightly thickens and vegetables are glossy.
07 - Remove from heat. Garnish with green onions and toasted sesame seeds. Serve immediately as a side or over steamed rice for a light main dish.
# Expert Advice:
01 -
- It transforms basic garden vegetables into something that tastes like it came from a Japanese kitchen
- The sauce comes together in seconds but makes everything taste like you've been simmering it for hours
02 -
- High heat is essential for that restaurant-style texture, low heat makes zucchini watery and sad
- Have the sauce mixed and ready before you start cooking once the pan is hot, things move fast
03 -
- Slice all your vegetables before turning on the stove. Once the heat is on, everything happens too quickly for prep work.
- Use a wok if you have one, the curved sides make tossing vegetables much easier and more even.