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.
