Spicy Szechuan-Style Zucchini

This recipe transforms humble zucchini into a bold, flavorful dish using classic East Asian aromatics and a punchy sauce. The key is high heat to ensure the zucchini stays crisp-tender rather than mushy.

Prep time: 10 mins | Cook time: 5 mins | Serves: 2-4

Ingredients

The Vegetables

2-3 medium Zucchini: Cut into spears or 1/2-inch thick half-moons.

2 tbsp Neutral Oil: Grapeseed, canola, or vegetable oil.

3 cloves Garlic: Minced.

1 inch Fresh Ginger: Minced or grated.

2 Green Onions: Sliced (keep whites and greens separate).

1 tsp Toasted Sesame Seeds: For garnish.

The Spicy Sauce

1 tbsp Soy Sauce (or Tamari for gluten-free).

1 tsp Rice Vinegar.

1-2 tsp Chili Garlic Sauce (like Huy Fong) or Lao Gan Ma Chili Crisp.

1/2 tsp Toasted Sesame Oil.

1 tsp Brown Sugar or Honey: To balance the heat.

Optional: A pinch of red pepper flakes for extra kick.

Instructions

Whisk the Sauce: In a small bowl, combine the soy sauce, rice vinegar, chili sauce, sesame oil, and sugar. Stir until the sugar is dissolved.

Heat the Wok/Skillet: Place a large skillet or wok over medium-high heat. Add the neutral oil. Once the oil is shimmering, add the zucchini.

Sear the Zucchini: Spread the zucchini in a single layer. Let it sear undisturbed for about 2 minutes to get some golden-brown color. Toss and cook for another 1-2 minutes.

Add Aromatics: Lower the heat slightly. Stir in the minced garlic, ginger, and the white parts of the green onions. Sauté for about 30-45 seconds until fragrant (be careful not to burn the garlic).

Glaze: Pour the sauce over the zucchini. Toss rapidly for 30 seconds so the sauce thickens and coats every piece evenly.

Finish: Remove from heat immediately. Garnish with the green parts of the onions and toasted sesame seeds.

Chef's Tips

Don't Overcrowd: If your pan is small, cook the zucchini in two batches. Overcrowding causes the zucchini to steam and turn soft.

Salt Management: Don't salt the zucchini at the beginning; it draws out moisture and prevents a good sear. Let the soy sauce provide the salt at the end.

Add Protein: This sauce works beautifully with ground pork, chicken, or crispy tofu. Sauté the protein first, remove it, then follow the zucchini steps and toss everything back together at the end.