Asian-Style Stir-Fried Zucchini & Red Peppers

Servings: 4  |  Prep Time: 15 min  |  Cook Time: 10 min  |  Total: 25 min

Introduction

Stir-Fried Zucchini and Peppers is a vibrant, flavorful dish that brings together tender-crisp vegetables, savory aromatics, and a glossy Asian-style sauce that ties everything together beautifully. This recipe is special because it transforms simple vegetables into a restaurant-worthy side using high-heat cooking, which creates a slight char while keeping the veggies juicy. The combination of sweet red peppers and mild zucchini results in a naturally colorful and refreshing dish packed with nutrients. A splash of soy sauce, garlic, and ginger elevates the flavors with an irresistible umami kick. Quick tip: Keep your pan very hot to avoid soggy vegetables and achieve the perfect stir-fry texture.

Ingredients

For the Stir-Fry

• 2 medium zucchinis, sliced into half-moons
• 2 red bell peppers, sliced into thin strips
• 1 small onion, sliced
• 2 tbsp (30 ml) vegetable oil
• 3 garlic cloves, minced
• 1 tsp (5 g) fresh ginger, grated
• 1 tbsp (15 ml) sesame oil
• 2 green onions, chopped (optional garnish)
• Sesame seeds for topping (optional)

For the Sauce

• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 g) honey or brown sugar
• 1 tsp (5 ml) sriracha or chili paste
• ¼ tsp (1 g) black pepper

Step-by-Step Instructions

1. Prepare the vegetables.

   Slice the zucchini into half-moons and the bell peppers into thin strips. Keep pieces similar in size for even cooking. Pat the zucchini dry to avoid excess moisture in the pan.

2. Mix the sauce.

   In a small bowl, whisk soy sauce, rice vinegar, honey, sriracha, and black pepper. The mixture should be glossy, balanced between sweet, tangy, and spicy.

3. Heat the oil.

   Place a large wok or skillet over high heat and add vegetable oil. The pan should be hot enough that the vegetables sizzle instantly—this helps them brown without steaming.

4. Stir-fry the aromatics.

   Add garlic and ginger to the hot oil. Cook for 20–30 seconds until fragrant, stirring constantly to avoid burning.

5. Cook the zucchini and peppers.

   Add the sliced vegetables to the pan and toss continuously for 4–5 minutes. They should soften slightly while maintaining a crisp bite. Avoid overcrowding the pan to ensure proper browning.

6. Add the sauce.

   Pour the sauce over the vegetables and continue stirring for 1–2 minutes. The liquid will thicken slightly and coat each piece, giving it a glossy shine and deep flavor.

7. Finish with sesame oil.

   Drizzle sesame oil over the stir-fry and give it a final toss. This adds warmth and a nutty aroma that complements the dish beautifully.

8. Serve immediately.

   Top with green onions or sesame seeds if desired. Enjoy as a standalone dish or pair with rice, noodles, tofu, or grilled chicken.

FAQs

1. Can I add protein to this stir-fry?

Absolutely! Chicken, shrimp, tofu, or beef all work well. Cook the protein first, remove it from the pan, stir-fry the vegetables, then add it back in before adding the sauce.

2. How do I prevent the vegetables from becoming mushy?

Use high heat, avoid overcrowding the pan, and keep stirring. Also, avoid adding salt early on—it draws out moisture and softens the vegetables.

3. Can I make this dish ahead of time?

Stir-fries are best enjoyed fresh, but you can prep the vegetables and sauce ahead. Store them separately and cook right before serving for the best texture.

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