Zucchini Stir-Fry with Japanese Seven Spice
This stir-fry recipe with Japanese seven spice is a healthy way to use leftover zucchini from the garden. Serve it over brown rice or quinoa for a complete meal.
Ingredients
- 2 tbsp vegetable oil
- 2-3 garlic cloves – minced
- 2-3 scallions – cut into two inch length pieces
- 2 medium size zucchini and halved
- 1 yellow squash – cut into 1/4 inch discs
- 1 red bell pepper or yellow bell pepper cut into diagonal cubes
- 1.5 tbsp shoyu Japanese soy sauce, or less sodium soy sauce
- 1.5 tbsp mirin
- 1/4 tsp to 1/2 tsp of Season with Spice’s Japanese Seven Spice
- Toasted sesame oil
Instructions
- Heat wok or a large frying pan until very hot. Add in oil and swirl to coat the bottom of the wok/pan. Turn heat down, add in minced garlic & scallion whites, and stir-fry for about 10 seconds, or until fragrant.
- Turn heat up to high, add in zucchini & yellow squash, and cook for about 2 minutes. Add in the bell pepper & scallion greens and continue to stir-fry for another 2-3 minutes. If it gets too dry during the cooking process, add in a little water.
- When all the vegetables have almost softened, mix in shoyu and mirin. Cook for another minute or two, or until the vegetables are tender-crisp.
- Add in our Japanese Seven Spice, and stir to coat the vegetables evenly. Taste, and adjust seasonings/ sauces/ water if needed.
- Finally, swirl in a dash of toasted sesame oil. Dish out immediately and serve.
Notes
- If you are using different vegetables, add them in at different cooking stages according to their density.
Nutrition
Serving: 150gCalories: 218kcalCarbohydrates: 21gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 779mgPotassium: 991mgFiber: 5gSugar: 13gVitamin A: 2571IUVitamin C: 131mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!