Serves 4 as a side
-1 lb. (about 4 small) zucchini, cut into
-2 T. toasted sesame oil
-1 t. kosher salt
-1 T. kochujang (Korean chili paste)
-2 T. peeled, grated fresh ginger
-1 T. toasted black sesame seeds
Heat sesame oil in a large skillet over high heat.
When it shimmers, add the zucchini, salt,
kochujang, and ginger.
Stir-fry until crisp-tender, about 2 minutes.
Transfer to a bowl and stir in sesame seeds.
Let cool to room temperature. Enjoy!
Found on thekitchn.com, recipe adapted from
Herbivoracious © 2015 by Michael Natkin