Description
A quick zucchini stir-fry with fresh ginger, soy sauce, sesame oil, honey, and Sriracha. The zucchini stays crisp-tender while a glossy sweet-savory sauce coats every piece.
Ingredients
3 medium zucchini
1 tablespoon fresh grated ginger
1½ tablespoons lower-sodium soy sauce
1 tablespoon Sriracha
1 tablespoon honey
1½ teaspoons cornstarch
2 tablespoons water
1 tablespoon toasted sesame oil
Green tops from 3 scallions, sliced
Instructions
1. Wash and dry the zucchini. Trim the ends and cut into evenly sized pieces.
2. Combine soy sauce, Sriracha, honey, cornstarch, and water in a small bowl until smooth.
3. Heat sesame oil in a large skillet over medium-high heat.
4. Add zucchini in an even layer and cook for about 2 minutes, turning occasionally, until lightly browned.
5. Continue cooking briefly until bright green and crisp-tender.
6. Reduce heat to medium. Stir the sauce again and pour it into the skillet.
7. Toss for 1–2 minutes, until the sauce becomes glossy and coats the zucchini.
8. Remove from heat and finish with sliced scallion greens. Serve immediately.
Notes
Avoid overcrowding the skillet.
Keep the cooking time short to prevent mushy zucchini.
Reduce Sriracha for a milder dish.
Yellow summer squash can replace zucchini.
Refrigerate leftovers promptly in an airtight container and use within 3–4 days.
Freezing is possible, but the zucchini will be softer after thawing.
Reheat briefly in a skillet over medium heat until hot.
Nutrition
- Serving Size: About 1 cup
- Calories: 100 kcal
- Sugar: 9g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2.5g
- Cholesterol: 0mg