I wanted to find a side dish that would pair well with the Asian-Style Flanken Short Ribs and the garlic rice I was serving for dinner. I found this recipe on Neighborfood that looked perfect. Although I prefer zucchini raw, I knew I would love the flavors in this dish. The zucchini spears cooked up quickly and the sauce was spicy and delicious. I was worried the original recipe’s sauce would be much too spicy for my son, so I adapted it to mellow out the heat level. He ate up every spear on his plate and the rest of us enjoyed them too.
Whisk together the soy sauce, sriracha, and honey; set aside to allow flavors to mingle.
Heat the sesame oil in a large skillet over medium high heat. Add the zucchini and season with a little sea salt and freshly cracked pepper, to taste, and saute until golden brown and tender, 3-4 minutes.
Pour the soy sauce mixture over the sauteed zucchini spears. Toss to coat the spears evenly and to allow the sauce to thicken. Place the zucchini spears on a serving plate then sprinkle with toasted sesame seeds and sliced green onions. Serve immediately. Enjoy.