Zucchini Stir Fry for #eattheworld

Welcome to our April 2020 post for the Eat the World project, led by Evelyne of CulturEatzClick here to find out how to join and have fun exploring a country a month in the kitchen with us!

For this month's assignment, we were given the country of China to cook from! This was a fabulous challenge because the options are endless and my family LOVES anything with an Asian flavor profile. I have cooked many iterations of stir fry, sweet and sour, and fried rice over the years.

I happened to have some zucchini in the refrigerator that I didn't have plans for so that directed my decision making. This super simple, vegetarian stir fry dish is a fabulous way to enjoy your vegetables with the flavor of ginger, garlic, and soy. If you want a little sweetness you could add a touch of sugar, but I don't usually add any sweetness to my stir fry dishes. The zucchini cooks up crisp tender and is hearty enough that you don't miss the protein - though some diced cooked chicken or shrimp would be fabulous with this dish as well!

See all of our Chinese dishes for today!

Culinary Adventures with Camilla: Scallion Pancakes 
Amy’s Cooking Adventures: Homemade Fortune Cookies 
Magical Ingredients: Biang Biang Noodles 
Kitchen Frau: Kung Pao Chicken 
Sneha’s Recipe: Quick Pork Fried Rice 
Making Miracles Zucchini Stir Fry 
A Day in the Life on the Farm: Lettuce Wraps

Zucchini Stir Fry 

1 TBS cooking oil
1 TBS toasted sesame oil
1 red onion, sliced thin
1 red bell pepper, diced 
2 zucchini cut into ¼-inch slices
2 TBS garlic minced
1 tsp ground ginger
2 TBS soy sauce
¾ TBS rice wine vinegar
Salt and pepper to taste

Hot cooked rice to serve
Toasted sesame seeds for garnish (optional)

  1. Heat a large skillet over medium to medium high heat; adding 1 TBS each vegetable and sesame oil. Sauté the onion and bell pepper for about 6-7 minutes, until they are tender and beginning to caramelize. Add in the garlic and sauté another minute. Add in the ginger, a dash of salt and pepper, soy sauce, and vinegar and sauté for just a minute. Add in the zucchini, stirring and cooking until it is crisp tender (3-6 minutes, depending on thickness and how tender you would like it - don't over cook).
  2. Taste and adjust the seasonings to your preference. 
  3. Serve over hot cooked rice with a sprinkling of sesame seeds if desired!
Recipe adapted from Curry Trail


  1. This looks like a fantastic meatless dish option. Thanks for sharing!

  2. I love the flavors you incorporated here, esp with all those veggies.

  3. A perfect meatless Monday meal. And soon we will all have zucchini coming out of our ears.

  4. I love the flavors you used in this stir fry!

  5. I am bookmarking this recipe for when zucchini season strikes. I often stir fry it, but not usually with Asian flavours - this looks like one that my family would love. A great quick & simple way to enjoy zucchini! Thanks.

  6. Delicious zucchini stir-fry! Love the flavors and bookmarking the recipe.


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