I must admit that ever since I experimented with Korean cuisine with the Quick and Easy Korean Cooking cookbook by Cecilia Hae-Jin Lee, zucchini is always in our refrigerator now when it’s in season. I really enjoy just stir-frying the zucchini with onions and garlic as shared in this recipe. Even my 13-month old toddler enjoy this dish.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
- 1 Tbsp vegetable oil
- 1 Tbsp Asian sesame oil
- 2 medium zucchini - , thinly sliced either in rounds or semicircles
- 1 small onion - , sliced
- 1 clove garlic - , minced
- 1 green onion - , chopped
- 1/4 tsp salt or more to taste
- 1 tsp toasted sesame seeds
INSTRUCTIONS
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Add the zucchini, onion, and garlic and stir-fry until the zucchini starts to brown, 5 to 6 minutes. Add the green onion and salt and cook for another couple of minutes or so. Remove from the heat and let sit for about 10 minutes to let the flavors infuse. Taste and add a little more salt if necessary
- Serve either warm or at room temperature, sprinkled with sesame seeds
Tried this recipe? I would love to see it!Tag @WhatToCookToday and hashtag #WhatToCookToday
