Ingredients:

  • 1.5 lbs zucchini, sliced into ½-inch thick half-moons
  • ½ tsp sea salt
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ¼ cup yellow onion, finely diced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp neutral oil

Instructions:

  1. Toss the sliced zucchini with sea salt in a bowl and let sit for 5 minutes. Pat the slices dry with a paper towel to remove excess moisture.
  2. Heat 1 tbsp of neutral oil in a wok over medium-high heat until shimmering. Add the diced onion and sauté for 2 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  3. Increase heat to high and add the zucchini in a single layer. Let them sear undisturbed for 2 minutes to develop mahogany-colored edges, then toss and stir-fry for another 2-3 minutes until bright green and slightly charred but firm.
  4. Whisk the soy sauce, rice vinegar, maple syrup, toasted sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved. Pour the mixture over the zucchini and toss rapidly for 60 seconds until the sauce thickens into a velvety glaze. Remove from heat immediately.