Summer gardens are usually bursting with fresh zucchini right now. You need a fast, delicious way to use up that harvest. This garlic zucchini stir-fry is the perfect solution for your table.
It is fresh, light, and ready in under 20 minutes. You will love how the savory glaze coats every tender bite. It is a quick side dish that the whole family will enjoy.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer weeknights. It turns a humble vegetable into a restaurant-quality star. You get a crisp-tender texture that is never mushy or bland.
It is also very budget-friendly and uses simple pantry staples. Even picky eaters usually enjoy the mild, savory flavor. This dish is a healthy reset that feels like a treat.
Simple Cooking Steps
The secret to success is a quick salting step. This draws out moisture so your zucchini stays firm. You will toss everything quickly in a very hot pan. It is a simple technique that any beginner can master.
High heat ensures a beautiful golden sear on the edges. You only need a few minutes of active cooking time. You can have dinner on the table faster than ordering takeout.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or garden. Fresh ginger and garlic provide a warm, aromatic base for the sauce.
- 1 pound medium zucchini, sliced into 1/4-inch half-moons
- 1 teaspoon kosher salt (for sweating)
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1/2 tablespoon fresh ginger, minced
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
- 1 teaspoon toasted sesame seeds
- 1 stalk green onion, thinly sliced
Step-by-Step Directions
- Place sliced zucchini in a bowl and toss with salt; let sit for 10 minutes to extract excess moisture.
- Rinse zucchini under cold water to remove salt and pat thoroughly dry with paper towels.
- Heat a wok or large skillet over high heat until shimmering; add vegetable oil and swirl.
- Add minced garlic and ginger to the oil; stir-fry for 15 seconds until aromatic.
- Add the dried zucchini to the wok and stir-fry for 2 minutes, tossing constantly.
- Pour in light soy sauce, dark soy sauce, sugar, and white pepper; stir-fry for 1 minute until glazed.
- Remove from heat and immediately drizzle with toasted sesame oil.
- Transfer to a plate and garnish with toasted sesame seeds and sliced green onions.
Best Ways to Enjoy It
Serve this garlic zucchini stir-fry hot over a bed of fluffy white rice. It pairs beautifully with grilled chicken or steamed fish. For a light lunch, enjoy it alongside some simple noodles.
The glossy sauce is wonderful when mixed with grains. You can even serve it as part of a larger summer BBQ spread. It brings a fresh, healthy balance to any meal.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat them quickly in a hot skillet for the best texture. Avoid the microwave if you want to keep that signature crispness.
Tips for Best Results
- Don’t skip the drying step after rinsing the salt away.
- Use a very high heat to get a proper sear.
- Pat the zucchini bone-dry for the best results.
- Grating your ginger makes it blend into the sauce better.
- Add a pinch of red pepper flakes for a spicy kick.
- Double the recipe if you are feeding a large crowd.
- Use a large skillet if you do not own a wok.
Ways to Switch It Up
- Swap zucchini for yellow summer squash for a colorful mix.
- Use tamari instead of soy sauce for a gluten-free option.
- Add sliced bell peppers for extra crunch and sweetness.
- Stir in some firm tofu cubes to make it a full meal.
Common Questions
Why is my zucchini soggy?
Soggy zucchini usually happens if you skip the salting step. The salt removes excess water before cooking. Make sure your pan is screaming hot before adding the vegetables.
Can I make this ahead of time?
This dish is best served immediately after cooking. However, you can slice and salt the zucchini earlier in the day. Just pat it dry right before you are ready to stir-fry.
I hope this fresh and easy stir-fry becomes a summer favorite in your home. It is such a simple way to make vegetables the star of the show. Happy cooking!
— Lidia
Authentic Chinese Garlic Zucchini Stir-Fry
Ingredients
- 1 pound medium zucchini, sliced into 1/4-inch half-moons
- 1 teaspoon kosher salt (for sweating)
- 1 tablespoon vegetable oil
- 3 cloves garlic , minced
- 1/2 tablespoon fresh ginger, minced
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
- 1 teaspoon toasted sesame seeds
- 1 stalk green onion, thinly sliced
Instructions
- Place sliced zucchini in a bowl and toss with salt; let sit for 10 minutes to extract excess moisture and prevent sogginess.
- Rinse zucchini under cold water to remove salt and pat thoroughly dry with paper towels to ensure a proper sear.
- Heat a wok or large skillet over high heat until shimmering; add vegetable oil and swirl to coat the surface.
- Add minced garlic and ginger to the oil; stir-fry for 15 seconds until aromatic.
- Add the dried zucchini to the wok and stir-fry for 2 minutes, tossing constantly to maintain high heat contact.
- Pour in light soy sauce, dark soy sauce, sugar, and white pepper; stir-fry for 1 minute until the sauce reduces and glazes the vegetables.
- Remove from heat and immediately drizzle with toasted sesame oil to preserve its volatile aromatics.
- Transfer to a plate and garnish with toasted sesame seeds and sliced green onions before serving hot.
