Japanese Zucchini Onion Stir Fry (Printable)

Quick wok-tossed zucchini and onions in savory Japanese seasonings with garlic and ginger.

# Ingredient List:

→ Vegetables

01 - 2 medium zucchini, sliced into half-moons
02 - 1 large yellow onion, thinly sliced
03 - 2 green onions, sliced

→ Aromatics & Seasonings

04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and minced

→ Sauce

06 - 2 tbsp soy sauce
07 - 1 tbsp mirin
08 - 1 tsp toasted sesame oil
09 - 1 tsp sugar

→ Cooking

10 - 1 tbsp neutral oil (canola or vegetable)

→ Garnish

11 - 1 tbsp toasted sesame seeds

# How to Make:

01 - Whisk together soy sauce, mirin, sesame oil, and sugar in a small bowl until sugar dissolves completely.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add sliced onions to the hot pan. Stir fry for 2 minutes until edges begin to soften and turn translucent.
04 - Add minced garlic and ginger. Cook for 30 seconds, stirring constantly until fragrant but not browned.
05 - Add zucchini slices to the pan. Stir fry for 3–4 minutes until just tender but still retaining slight crunch.
06 - Pour prepared sauce over vegetables. Toss to coat evenly and cook for 1–2 minutes until sauce thickens slightly and vegetables appear glossy.
07 - Remove from heat immediately. Sprinkle with green onions and toasted sesame seeds. Serve hot as a side dish or over steamed rice.

# Expert Tips:

01 -
  • The sauce comes together in seconds but makes everything taste like youve been simmering it for hours
  • Perfect for those nights when you want something satisfying but not heavy
  • Uses vegetables that are almost always available and affordable
02 -
  • Dont overcrowd the pan or the vegetables will steam instead of stir fry, getting soggy instead of developing that nice sear
  • Have everything chopped and the sauce mixed before you turn on the heat because stir frying goes fast once you start
03 -
  • Preheat your pan properly so the vegetables sear rather than steam
  • Toast your sesame seeds in a dry pan for extra nutty flavor before sprinkling them on top

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