This Chinese Spicy Zucchini Stir-Fry comes together in minutes with a delicious salty-sweet spice. Packed with flavor and nutrients, too!
This might be the veggie dish to end all debates about veggie dishes! It’s a little sweet, a little savory, a little spicy, and the zucchini is so tender and flavorful. Plus, it comes together in a snap!
This spicy zucchini stir-fry is inspired by the flavors of East Asia. Unseasoned rice vinegar, reduced-sodium soy sauce (or coconut aminos, if you’re gluten-free), and sesame oil are staple ingredients in East Asian cuisines, particularly in Japanese, Korean, and Chinese cooking. Honey is sometimes used to sweeten Chinese stir-fries, while the addition of garlic chili paste hints at elements of Southeast Asian cuisine.
When I’m in need of a weeknight meal, I always gravitate towards something simple and quick but exciting and flavorful. This stir-fry tastes like it came straight from my local takeout, and it comes together just as quickly, too!
Is Chinese Spicy Zucchini Stir-Fry healthy?
This is a great healthy side dish to serve with your next Chinese-inspired dinner in! Zucchini is very low in calories (about twenty calories per cup) and is rich in vitamins, particularly vitamin C. It’s also a good source of fiber and antioxidants, so even though it is a low-calorie vegetable, it will help you feel full until your next meal.
This recipe also calls for low-sodium soy sauce, because regular soy sauce is very high in sodium. To make this even healthier, swap it for coconut aminos, which is even lower in sodium, and it’s also completely gluten-free. Just keep in mind that some commercially prepared garlic chili pastes may also contain added sodium, so check the label for sodium content, too.
Where did stir-fries come from?
Stir-frying has its origins deeply rooted in Chinese culinary history. Although no explicit records of stir-frying exist from this period, archaeological evidence suggests that woks were being used for cooking as early as the Han Dynasty (206 BC to 220 AD). However, it wasn’t until the Ming Dynasty (1368 to 1644) that the modern shape of the wok emerged, allowing for efficient cooking with less fuel.
The technique then made its way to the West through Chinese migrants in the late 19th century, and you’ll now find restaurants using this quick-frying cooking method all across the globe.
How To Make Ahead And Store
You can absolutely make this dish in advance! I would recommend marinating the zucchini in the sauce for up to 2 days before stir-frying. Just store the made-ahead zucchini in an airtight container in the refrigerator until you’re ready to go.
After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini will gradually lose more and more of its soft crunch, so the sooner you eat it, the better. You can also freeze leftover zucchini in a freezer-safe bag for up to 3 months.
Serving Suggestions
While you can totally cook and enjoy this zucchini stir-fry all on its own, it also pairs really well with other sides to make it a meal. You could even add other veggies you have in the refrigerator that need to be cooked and eaten!
For a speedy weeknight meal, I love to serve this zucchini stir-fry on a bed of Cauliflower Rice with a Keto Steak With Garlic Butter Mushrooms or an Air Fryer Chicken Breast. To make it feel like a Chinese takeout at home, I love to make this Vegetable Fried Rice with some stir-fried zucchini on top and a plate of delightfully sticky Chinese Chicken Wings on the side.
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large zucchini sliced into half moons
- 4 teaspoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce (or coconut aminos)
- 2 tablespoons water
- 1/2 tablespoon honey
- 1/2 tablespoon garlic chili paste
- 1/4 teaspoon sesame oil
- Salt to taste
Instructions
- Heat the olive oil in a pan on medium high heat. Add in the zucchini and cook until they begin to soften and brown, about 5 minutes.
- Add in the vinegar and cook until it begins to evaporate, about 1 to 2 minutes. Add in the soy sauce, water, honey and garlic chili paste and cook until thickened, about 1 minute.
- Remove from heat and stir in the sesame oil. Season with salt to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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