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Spicy Asian Zucchini Spears

Spicy Asian Zucchini Spears

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.

Spicy Asian Zucchini Spears

How to Make Spicy Asian Zucchini Spears

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.

Spicy Asian Zucchini Spears

 

Spicy Asian Zucchini Spears

 

Yield: 4   

Total Time: 10 minutes +/-

Ingredients:

2 tbsp soy sauce
½ – 1 tsp sriracha, to taste (more if desired)
½ tsp honey
2 tsp sesame oil
2 zucchini, cut into equal sized spears
Sea salt and freshly cracked pepper, to taste
Toasted sesame seeds, garnish
Green onion, sliced, garnish

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. oooh! now this is a new and exciting and appetizing way to eat zucchini! great recipe, pam!

  2. I love spicy, so this dish certainly appeals to me. We’ll soon have more zucchini than we’ll know what to do with, so this is such a timely recipe! And it looks wonderful, too. Thanks!

  3. I’m with your son on less sriracha, but this is a great way to serve zucchini! Guess it’s time for me to go buy some?

  4. I love the Asian spices with zucchini! We have gotten a bit tired of zucchini as I either make zucchini carpacchio or a cooked zucchini dish with tomatoes; this will be a nice change!