Korean · Lunch
Stir-Fried Zucchini
Sliced zucchini stir-fried in sesame oil with garlic and scallion, seasoned with soy sauce and a touch of gochugaru for gentle heat, finished with toasted sesame seeds. A quick Korean banchan-style side served warm or at room temperature alongside rice.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
149Calories
3.4gProtein
11.4gFat
8.9gCarbs
4.9gSugar
2.6gFiber
615mgSodium
0mgChol
1.7gSat Fat
330mgPotassium
27mgCalcium
0.4mgIron
0mcgVitamin B12
8.6mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve the zucchini lengthwise and slice into 1/4-inch half-moons, then mince the garlic and slice the scallion diagonally.
2
Heat the vegetable oil and sesame oil in a wok over medium-high heat until shimmering, add the garlic, and stir for 15 seconds until fragrant.
3
Add the zucchini and toss constantly over medium-high heat for 4 to 5 minutes until the edges turn translucent and lightly golden.
4
Sprinkle the gochugaru, soy sauce, and salt over the zucchini, toss over medium heat for 1 minute until evenly coated.
5
Remove from heat, scatter the scallion and sesame seeds over the zucchini, and toss briefly until the scallion wilts.
6
Plate
Transfer the zucchini to a small plate and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g zucchini
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp gochugaru
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp toasted sesame seeds
