Ingredients
Scale
- 2 medium zucchini, sliced
- 1 large onion, thinly sliced
- 2 tablespoons avocado oil (or other keto-friendly oil)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat.
- Add sliced onion to the skillet and stir-fry for 5-7 minutes, or until softened and slightly caramelized.
- Add minced garlic and grated ginger to the skillet and cook for 1 minute more, until fragrant.
- Add sliced zucchini to the skillet and stir-fry for 5-7 minutes, or until tender-crisp.
- In a small bowl, whisk together soy sauce (or tamari), rice vinegar, and sesame oil.
- Pour the sauce over the zucchini and onion mixture and stir-fry for 1-2 minutes, or until the sauce has slightly thickened.
- Remove from heat and garnish with sesame seeds and red pepper flakes (if using). Serve immediately.
Notes
For extra flavor, add a tablespoon of grated Parmesan cheese at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days. This stir-fry is delicious served over cauliflower rice or with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg