Ingredients
Method
- Slice zucchini into 2-inch batons and set aside.
- Heat a large wok or skillet over medium-high heat, then add oil and butter.
- Add ginger and garlic to the pan and sauté for 4–5 seconds.
- Stir-fry zucchini batons and sliced onions for approximately one minute.
- Add soy sauce, salt, and black pepper, then stir-fry for 6–8 minutes until zucchini is lightly caramelized and charred.
- Transfer to a serving dish, garnish with chopped scallions and sesame seeds, and serve hot.
Notes
The Perfect Cut: I have found that cutting the zucchini into thick two inch batons is the secret to keeping them crisp rather than mushy.
If you slice them too thin, they lose their structure before they get that beautiful brown sear I am looking for.
Heat Control: One thing I discovered early on is that your pan needs to be very hot before the vegetables go in.
I wait until the oil and butter are shimmering because this high heat is what creates the caramelized edges that give the dish its authentic hibachi soul.
Flavor Balance: I always recommend using low sodium soy sauce if you are sensitive to salt because it allows the natural sweetness of the onions to shine.
I have noticed that the saltiness can concentrate as the liquid reduces in the hot pan, so I usually taste a piece of zucchini before adding the final pinch of salt.
Aromatic Timing: I learned the hard way that garlic and ginger burn very quickly in a hot wok.
I only let them sizzle for a few seconds until they smell amazing before I immediately toss in the vegetables to cool the pan down slightly and prevent any bitterness.
Ingredient Swaps: If you find yourself without fresh ginger, a small pinch