Tasty Hibachi Zucchini (Print Version)
# Ingredients:
→ Fats
01 -
1 tablespoon cooking oil
02 -
2 tablespoons butter - any type
→ Sauces & Seasonings
03 -
A couple of teaspoons of dark soy sauce
04 -
A pinch of ground black pepper
05 -
Just a small amount (1/4 teaspoon) of salt
→ Vegetables & Aromatics
06 -
2 big zucchini - either green or yellow variety
07 -
About a cup of onion slices
08 -
A teaspoon of finely chopped fresh garlic
09 -
A teaspoon of fresh ginger, chopped small
→ Garnish
10 -
Finely sliced green scallions
11 -
Crispy, toasted white sesame seeds
# Instructions:
01 -
Wash your zucchini first, then dry it thoroughly with a clean towel. Cut the ends off (about half an inch), and slice the rest into sticks about two inches long and 8mm thick. Don’t remove the skin!
02 -
Put a mix of butter and oil into a big, deep pan or wok. Let it heat on medium-high until the butter fully melts and gets bubbly.
03 -
As soon as the oil is ready, toss in your chopped ginger and garlic. Stir for just 4-5 seconds until they start smelling great.
04 -
Throw in the zucchini sticks and onion slices. Stir it all up, and let it cook for about a minute to get everything sizzling.
05 -
Add soy sauce, along with the pepper and salt. Mix everything well, and cook without a lid for 6-8 minutes. Stir often so the zucchini gets a little charred but stays firm. Don’t let it go mushy!
06 -
Finish with chopped scallions and toasted sesame, then serve while it’s still hot and delicious!
# Notes:
01 -
Pick zucchini that’s firm, dark green, and free from soft patches or bruises for the best outcome.
02 -
Both green or yellow zucchini work just as well for this dish!