Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/4 inch half-moons
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 1 tsp vegetable oil

Instructions:

  1. Whisk together the soy sauce, sesame oil, honey, minced garlic, ginger, and red pepper flakes in a small bowl and set aside.
  2. Pat the sliced zucchini dry with a paper towel to remove excess surface moisture.
  3. Heat a wok or heavy-bottomed stainless steel skillet over high heat until a drop of water evaporates instantly.
  4. Add one teaspoon of oil, then toss in the zucchini in a single layer. Sear undisturbed for 2-3 minutes until a golden-brown crust develops.
  5. Pour the prepared sauce over the seared zucchini and toss rapidly for 1-2 minutes until the sauce bubbles, thickens, and coats the vegetables.
  6. Remove from heat immediately once the sauce clings to the zucchini to prevent overcooking.