Description
This Spicy Asian Zucchini recipe features tender zucchini seared to golden perfection and topped with a flavorful, aromatic sauce made from garlic, sambal oelek, sesame oil, soy sauce, and mirin. Garnished with crispy fried shallots and fresh green onion, it’s a vibrant and easy-to-make side dish with a perfect balance of heat and umami.
Ingredients
Scale
Zucchini
- 5 small to medium zucchini, cut in half lengthways
- 1 tbsp canola oil (or other plain oil)
- 3/4 tsp cooking or kosher salt
Sauce and Garnish
- 1 tbsp canola oil (or other plain oil)
- 3 garlic cloves, finely minced
- 1 tbsp sambal oelek (substitute sriracha or chili crisp)
- 1 tbsp toasted sesame oil
- 1 tbsp light soy sauce (not dark soy)
- 2 tbsp mirin (or substitute honey)
- 1/4 cup crispy fried shallots
- 1 green onion stem, finely sliced
Instructions
- Prepare the zucchini: Toss the zucchini halves in 1 tablespoon of oil, then sprinkle with salt. Toss again to roughly coat all sides evenly.
- Cook the zucchini: Heat a large non-stick pan over medium-high heat. Place half of the zucchini cut side down in the pan and cook for 3 to 4 minutes until the surface turns golden brown. Flip and cook the skin side for an additional 3 minutes. Transfer to a serving plate and repeat this process with the remaining zucchini.
- Make the sauce: Allow the pan to cool slightly, then return it to medium heat. Add 1 tablespoon of oil and sauté the minced garlic until it becomes light golden. Stir in sambal oelek, toasted sesame oil, soy sauce, and mirin. Simmer the mixture for 30 seconds until it thickens to a syrupy consistency.
- Serve: Pour the sauce over the cooked zucchini. Top generously with crispy fried shallots and sliced green onion. Serve immediately and enjoy!
Notes
- Note 1: Using small to medium zucchini ensures even cooking and better texture.
- Note 3: Sambal oelek can be substituted with sriracha or chili crisp based on available heat preference.
- Note 4: Use light soy sauce rather than dark soy to maintain a balanced flavor without overpowering saltiness.
- Note 5: Mirin adds sweetness and depth; honey is a good substitute if mirin is not available.
