Ingredients:

  • 1 lb (450g) Korean zucchini, sliced into 1/4-inch half-moons
  • 1 tsp (6g) sea salt
  • 2 tbsp (30ml) avocado oil
  • 3 cloves (9g) garlic, thinly sliced
  • 2 stalks (10g) green onion, chopped into 1-inch pieces
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (3g) toasted sesame seeds
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Slice the zucchini into consistent half-moons. Toss the slices with sea salt and let them sit for 5 minutes, then pat dry with a paper towel to remove excess moisture.
  2. Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add the sliced garlic and the white parts of the green onions; sauté for 30-60 seconds until the garlic smells nutty and turns a pale gold.
  3. Increase heat to high and add the zucchini. Toss rapidly for 2-3 minutes until the edges are slightly browned but the center remains vibrant green.
  4. Stir in the soy sauce, black pepper, and sesame oil. Remove from heat immediately and garnish with toasted sesame seeds and green onion tops.