Japanese Zucchini & Onion Stir-Fry Recipe
A quick and vibrant Japanese-inspired zucchini and onion stir-fry featuring tender-crisp vegetables coated in a flavorful teriyaki and soy sauce glaze, finished with nutty toasted sesame seeds. Perfect as a light side dish or keto-friendly main, this recipe highlights the sweet caramelization of onions and the fresh crunch of zucchini in an easy, wok-cooked meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2 to 3 1x
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Japanese
- Diet: Low Carb
Ingredients
Scale
Vegetables
- 1 medium onion, thinly sliced
- 2 medium zucchini, cut into thin ¼-inch strips
Sauces & Oils
- 2 tbsp vegetable oil or avocado oil
- 2 tbsp teriyaki sauce (use sugar-free for keto)
- 1 tbsp soy sauce or tamari (low sodium preferred)
Seasonings & Garnish
- 1 tbsp toasted sesame seeds
- Ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable or avocado oil in a large skillet or wok over medium-high heat. Wait until the oil shimmers, about 90 seconds, indicating the pan is hot enough for stir-frying.
- Sauté the onions: Add the thinly sliced onions to the hot pan. Stir-fry for 2 to 3 minutes, tossing constantly until they soften and develop golden edges but are not browned excessively.
- Add zucchini strips: Introduce the zucchini cut into thin strips. Spread them out in a single layer if possible, and stir-fry for 5 to 7 minutes. Allow them to sear slightly by not stirring constantly, aiming for a tender-crisp texture with vibrant green color.
- Incorporate the sauces: Push the veggies to one side of the pan. Pour in 2 tablespoons of teriyaki sauce and 1 tablespoon of soy sauce into the cleared space. Let the sauce bubble and thicken for about 15 seconds to caramelize lightly before tossing to coat all the vegetables evenly.
- Finish with seasoning: Grind fresh black pepper over the stir-fry and cook for an additional minute, allowing the sauce to glaze the ingredients beautifully. Turn off the heat promptly to avoid overcooking.
- Garnish and serve: Transfer the stir-fry to a serving dish immediately. Sprinkle generously with 1 tablespoon of toasted sesame seeds while the dish is hot so they adhere well and provide a nutty crunch.
Notes
- For extra umami, substitute 1 tablespoon of vegetable oil with sesame oil added at the end to prevent burning.
- Use sugar-free teriyaki sauce or coconut aminos teriyaki for a keto-friendly version.
- Slice zucchini uniformly using a mandoline or sharp knife to ensure even cooking.
- Adjust soy sauce saltiness by opting for low-sodium versions.
- To toast sesame seeds, dry roast them in a pan for 2 minutes until aromatic.
- Don’t overcrowd the pan with zucchini; cook in batches if needed to maintain texture and sear.
Keywords: Japanese stir-fry, zucchini stir-fry, teriyaki vegetables, keto stir-fry, quick vegetable side, low-carb Japanese recipe
