Maple Syrup Soy Sauce Zucchini Stir Fry

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Chinese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 2 tablespoon oil
• 50 gram shallot, thinly sliced
• 3 cloves garlic, minced
• 1 red fresno chilies, seeded and sliced
• 500 gram zucchini, cut into wedges
• 2 tablespoon soy sauce
• 1 tablespoon maple syrup/honey
• Garnish
• thinly sliced scallions (~ 1 tablespoon)
• roughly chopped cilantro (~ 1 tablespoon)
• lime wedges, from 1/4 lime

Instructions

1. Heat oil in a frying pan over medium-high heat. Once the oil is hot, sauté the shallot for 2 minutes, then add garlic and chilies and sauté for another 30 seconds.
2. Add in the zucchini wedges and sauté for 2 minutes, then pour the soy sauce and maple syrup/honey, and continue cooking until sauce is dry and coats/glazes the zucchini.
3. Turn the heat off, transfer to a serving plate and garnish. Serve with steamed white rice.