Ingredients:

  • 450 g zucchini, sliced into 1/4-inch half-moons
  • 140 g yellow onion, thinly sliced
  • 2 tbsp neutral oil
  • 1 tsp toasted sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 15 g garlic, minced
  • 5 g ginger, grated
  • 1 tsp cornstarch

Instructions:

  1. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp toasted sesame oil, 15 g minced garlic, 5 g grated ginger, and 1 tsp cornstarch until the mixture is smooth.
  2. Heat 2 tbsp neutral oil in a large wok or heavy-bottomed stainless steel skillet over medium-high heat until it shimmers.
  3. Add 450 g zucchini slices in a single layer; let them sit undisturbed for 2 minutes to develop a golden-brown crust.
  4. Toss in 140 g thinly sliced yellow onion and stir-fry for another 3 minutes.
  5. Pour the prepared glaze over the searing vegetables.
  6. Toss rapidly for 1–2 minutes until the sauce bubbles and thickens, coating every piece in a velvety, glossy sheen.
  7. Remove from heat immediately and garnish with 1 tsp toasted sesame seeds.