Description
This vibrant Zucchini Stir Fry is a quick and healthy Asian-inspired dish featuring tender zucchini, colorful bell peppers, and a savory blend of soy and sesame flavors. Perfect as a main course or side dish, it can be easily customized with your choice of protein or additional vegetables.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
Sauces and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Other
- ½ teaspoon ground black pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Heat Oil and Cook Zucchini: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced zucchini and stir-fry for 3–4 minutes until slightly tender but still crisp.
- Add Bell Pepper and Onion: Add the sliced red bell pepper and onion to the skillet and continue cooking for another 3–4 minutes, stirring frequently to ensure even cooking.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in Sauces and Seasoning: Pour in the soy sauce, oyster sauce (if using), sesame oil, and sprinkle in the ground black pepper. Mix well to combine all the flavors.
- Optional Thickening: If you prefer a thicker sauce, stir in the cornstarch mixed with water slurry and cook for another 1–2 minutes until the sauce thickens slightly.
- Garnish and Serve: Remove from heat, garnish with sesame seeds and chopped green onions if desired, and serve hot over rice or noodles.
Notes
- For added protein, stir in tofu, shrimp, or thinly sliced chicken during cooking.
- You can substitute yellow squash or mushrooms for zucchini to vary the texture and flavor.
- Use gluten-free soy sauce to make this dish gluten-free.
- Adjust the level of oyster sauce or omit it to keep the dish vegan.
