Description
A quick and healthy zucchini stir fry featuring tender-crisp zucchini and bell pepper sautéed with aromatic garlic and onion. This easy vegan recipe is flavored with soy sauce, rice vinegar, and a hint of spice, making it a perfect light side dish or a wholesome main when served over rice.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
Seasonings & Sauces
- 2 tablespoons olive oil or sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
- Salt to taste
Garnish
- Sesame seeds (optional)
Instructions
- Heat the oil: Place a large skillet or wok over medium-high heat and add the olive or sesame oil. Allow it to warm up to prepare for sautéing garlic and onion.
- Sauté garlic and onion: Add minced garlic and sliced onion to the hot oil. Cook for 1-2 minutes, stirring frequently, until fragrant and the onions start to soften but haven’t browned.
- Add zucchini and bell pepper: Toss in the sliced zucchini and red bell pepper. Stir continuously to cook evenly, allowing the vegetables to become tender-crisp, about 5-7 minutes.
- Season the stir fry: Pour in the soy sauce and rice vinegar, then sprinkle ground black pepper and red pepper flakes if using. Stir well to blend the flavors and cook for an additional 1-2 minutes.
- Adjust seasoning and finish: Taste the stir fry and add salt if needed. Remove from heat once the flavors meld and vegetables are cooked to desired tenderness.
- Garnish and serve: Transfer the stir fry to a serving dish and sprinkle with sesame seeds if desired. Serve warm as a side dish or over rice for a light main meal.
Notes
- Add tofu, shrimp, or chicken for extra protein.
- Try incorporating mushrooms, snap peas, or carrots for additional vegetable variety and texture.
