Ingredients:

  • 1 lb (450g) Korean zucchini (Ae-hobak), halved lengthwise and sliced into 1/4 inch (0.6cm) half-moons
  • 1 tbsp (15ml) neutral oil
  • 2 cloves (6g) garlic, thinly sliced
  • 1/2 small onion (50g), thinly sliced
  • 1/2 tsp (3g) fine sea salt
  • 1 small carrot (40g), julienned
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (3g) toasted sesame seeds
  • 1 stalk (5g) green onion, chopped

Instructions:

  1. Slice the zucchini into uniform half-moons and prep the garlic and onions into thin slivers to ensure even cooking.
  2. Heat the neutral oil over medium-high heat until shimmering. Add the sliced garlic and onions, stirring constantly for about 30 seconds until the garlic becomes fragrant and pale gold.
  3. Toss in the carrots and zucchini, increasing the heat to high. Stir-fry rapidly for 2-3 minutes until the zucchini becomes translucent and slightly glossy.
  4. Sprinkle the salt over the vegetables, give one final toss, and immediately remove the pan from the heat.
  5. While the pan is still hot, stir in the toasted sesame oil, toasted sesame seeds, and chopped green onion.