Stir-fried Zucchini and Onions

September 7, 2010

Stir-fried Zucchini and Onions

The good thing about having 6 pounds of zucchini is you can make a lot of different things. So this weekend, I decided to make one of my favorite quick meals, stir-fried zucchini and onions.

This meal was inspired by Japanese steakhouses of my youth. No matter what you ordered, you were sure to get a huge helping of zucchini and onions at any steakhouse. I take a little help from Kikkoman stir-fry sauce which you can usually find in the Asian foods aisle at the grocery store. So in the time it takes you to make the steamed rice, you’ll have a meal ready to go, from chopping to sliding it into the serving bowl! Want the recipe?

Kikkoman's Stir-Fry Sauce

One note before you get started – start your rice before doing any other prep work! Otherwise, you’ll have cold zucchini by the time your rice is done, and nobody wants that.

Stir-fried Zucchini and Onions
Serves 2
Vegetable Oil
Toasted sesame oil (optional)
1 small onion, halved, and sliced into half rings
1 large or 2 small zucchinis, slice into half moons
1 tablespoon Kikkoman Stir Fry Sauce
Salt and pepper
Chicken, beef, or other meat of choice (optional)
Steamed rice

Heat enough vegetable oil to coat your wok or skillet to 375 degrees. Add a dash of sesame oil. If adding meat, season with salt and pepper, and stir-fry the meat until cooked, then remove from the wok. Remove oil and fat, and recoat with fresh oils.

Add onion and stir constantly for 2 to 3 minutes until onions begin to soften. Add zucchini, and season with salt and pepper, cooking an additional 3 to 4 minutes, until the zucchini begins to soften, stirring constantly. If you are including meat, add it back in at this time. Drizzle the Kikkoman stir-fry sauce over the mixture, cooking for an additional 1 minute, stirring constantly. Remove from heat immediately and serve over steamed rice.

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