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Maple Syrup Soy Sauce Zucchini Stir Fry
Super easy and quick stir-fry dish with zucchini, maple syrup, and soy sauce. Perfect for hot summer days. This dish is also vegan-friendly and gluten-free.
Gaaah, this heatwave is killing me. How can the temperature hover above 100 Fahrenheit for days and days? Plus, my current rental has no AC, so it’s been such torture. With that in mind, let’s make some quick stir fry so I can get out of the kitchen ASAP. Today I am sharing this super easy, super healthy, vegan-friendly, and gluten-free maple syrup soy sauce zucchini stir fry.
What goes into this easy zucchini stir-fry dish
Summer always means zucchini, so go grab some from grocery/farmers market/your own garden/your neighbor’s garden (ask for permission first!).
Aside from zucchini, you will need:
- aromatics: shallot, garlic, chili
- maple syrup
- soy sauce
- garnish: scallions, cilantro, lime wedges
Let's Get Cooking
Once prep work is done, we are ready to cook this easy stir-fry dish.
- 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.
- 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.
- Turn the heat off, transfer to a serving plate and garnish. Serve with steamed white rice.
Done! If everything goes smoothly, you should be stepping away from the hot stove in under 10 minutes.
Maple Syrup Soy Sauce Zucchini Stir Fry
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
- 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.
- 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.
- Turn the heat off, transfer to a serving plate and garnish. Serve with steamed white rice.
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