This Chinese Spicy Zucchini Stir Fry is a SUPER easy side dish that even picky eaters will love! Naturally gluten free and healthy too!
This might be the side dish to end all veggie side dishes.
It’s the one that the husband has been requesting the most lately. Even more than the creamed spinach and I told you guys how much he RAVED about that one!
It’s a little sweet, a little spice and the zucchini are super tender and flavorful AND it comes together in a SNAP.
So, ya, basically just a whole bunch of goodness in a pan!
Spicy Chinese Zucchini Stir Fry Ingredients
When I’m in need of a weeknight meal, a go-to of mine is often a good stir fry. I love to cook up Easy Low Carb Keto Stir Fry or Easy Paleo Cashew Chicken Stir Fry on a weeknight after a busy work day. Stir Fries are simple, filling, satisfying, not to mention DELISH and they don’t take a lot of time to put together. You’re going to love the asian flavors in this zucchini stir fry recipe and you might want to double the recipe right off the bat, because I guarantee you’ll be going back for seconds! To make it, you will need:
- Olive Oil
- Sliced Zucchini
- Unseasoned Rice Vinegar
- Reduced Sodium Soya Sauce (or coconut aminos)
- Garlic Chili Paste
- Sesame Oil
How to Cut Zucchini for Stir fry
There are SO many ways to season, cook and enjoy zucchini, making it one of my FAVE veggies to cook, especially in stir fries. It’s just SO versatile! For this Spicy Chinese Zucchini Stir Fry, I recommend cutting it in small circles at first, then slice them in half to create half moons, just like how I suggest for my air fryer zucchini recipes. They will be the perfect bite-sized pieces to enjoy in this stir fry deliciousness!
How to Stir Fry Zucchini
Since zucchini can be cooked in SO many ways, it’s important to know how to cook it for each type of meal. It is often baked or fried, and the ideal texture would be soft but not too mushy, with a golden brown color and a bit of crisp! Here’s how I suggest cooking it for this zucchini squash stir fry.
Add the oil to a large pan and set the element to medium heat. Allow the pan to heat fully before adding the zucchini. Add in the zucchini half moon slices and cook until they soften and begin to get golden brown. This should take approximately 5 minutes.
Add the vinegar to the pan and cook until it evaporates, which should take about 1 minute. Add the rest of the ingredients (minus the sesame oil) to the pan and cook until thickened, about 1 minute or so. Remove the pan from heat and mix in the sesame oil until incorporated throughout.
Season with salt to taste, divide between plates and enjoy!
What to Serve with Zucchini Stir Fry
While you can totally cook and enjoy this 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 fridge that need to be cooked and eaten! I also recommend stir frying up some chicken or beef strips to go along with it, and maybe a pot of rice or cauliflower rice. Check out How to Cook Cauliflower rice to learn 4 simple ways to cook and enjoy it! It serves as a low carb, delicious side that pairs SO well with all kinds of stir fries just like this one!
Chinese stir fry fAQ
While different recipes recommend different methods, I do not recommend peeling your zucchini for this recipe. Zucchini peel is loaded with nutrients and also provides more texture and color to your plate, so I leave it on!
YES! Zucchini is such a fantastic choice to add to your stir fries because it is loaded in antioxidants, and can improve digestion and your overall heart health! It also contains high amounts of vitamin A when cooked.
Yes! Zucchini is a great food to add to your keto diet because it is low in net carbs, yet rich in nutritional value.
Other Healthy Veggie Recipes
Cilantro Lime Cauliflower Rice
Oven Roasted Kabocha Squash with Peanut Sauce
- 1 Tbsp Olive oil
- 1 Large zucchini, sliced into half moons
- 4 tsp Unseasoned rice vinegar
- 1 Tbsp Reduced sodium soy sauce (or coconut aminos)
- 2 Tbsp Water
- 1/2 Tbsp Honey
- 1/2 Tbsp Garlic chili paste
- 1/4 tsp Sesame oil
- Heat the oil in a pan on medium 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 evaporates, about 1 minute. Add in all the other ingredients, except sesame oil, and cook until thickened, about 1 minute.
- Remove from heat and stir in the sesame oil.
- Season with salt, to taste and DEVOUR!
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