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Zucchini Stirfry
- Yield: 4 servings
- Prep Time: 15min
- Cooking Time: 20min
- Total Time: 35min
Ingredients
Onion | 2 medium |
Zucchini | 2 medium |
Soy Sauce | 2tbsp |
Brown Sugar | 2tbsp |
Cayenne Pepper Flakes | 1/4 tsp |
Sesame Seeds | 1tsp |
Sesame Oil | 1tsp |
Olive Oil | 2tbsp |
Basmati Rice | 600g |
Instructions
- Wash the zucchinis and cut them into thin ribbons.
- Peel the onions and thinly slice them.
- In a non-stick skillet over medium-high heat, add the olive oil and sesame oil, as well as the veggies once the pan is hot.
- Slowly add the soy sauce, sugar and cayenne pepper to the pan. These can be adjusted to suit your taste. There should not be large amounts of liquid, this should act as a glaze.
- Once the veggies are cooked and slighlty caramelized, but not overly soft, add the sesame seeds and remove from the heat.
- While you cook the veggies, wash the rice by adding it to a pot and rinsing it multiple times until the water is mostly clear.
- Add about an equal volume of water to the rice and set over high heat with a lid until it begins to boil, then reduce the heat and continue to cook until most of the water is absorbed (about the time on the package).
- Remove from the heat and let steam with the lid on for another 5 minutes.
- When both the stirfry and rice is ready, serve!
- Enjoy!
Tip !
Add coriander leaves or marinated ginger as garnish to further improve this dish.
This method of cooking the rice makes fluffy rice every time. Use a rice cooker for even better results !