Start by preparing the zucchini. Wash the zucchini and wipe it with a kitchen towel. Cut it into 1-inch cubes. You can also slice the zucchini into ¼ inch thick slices. Make sure to cut it into even size pieces for even cooking. Do not peel the zucchini.
Now keep all the other ingredients near the cooking area. This stir fry cooks very fast. You have to be swift once you start adding the ingredients to the pan. You don’t want to overcook the zucchini as it gets mushy in no time.
Add 2 tablespoon sesame oil in a large broad pan. If sesame oil is not available, use any other oil of your choice.
Once the oil is hot, add 2 teaspoon minced garlic and 2-3 whole dry red chilies and fry on high heat for 5 seconds. If you like your stir fry spicy, you can break the chili into 2 parts. Or add some red chili flakes.
Add ½ cup thinly sliced onions and fry for 10-15 seconds.
Add 2 cubed zucchini and saute for 3-4 minutes on high heat.
Now add 1 tablespoon soy sauce, 1 teaspoon hot sauce, salt, and pepper to taste and cook for another minute. If you want it saucy, add 1 tablespoon cornstarch dissolved in ¼ cup water at this stage and cook until the sauce thickens (2-3 minutes).
Garnish with toasted sesame seeds and serve hot.
Stir fry means adding ingredients one after another and cooking on high heat. So make sure you prep for all the ingredients beforehand and keep them near the cooking area.Choose firm zucchini, avoid the soft ones.Zucchini should be cut properly, it should neither be too thick or too thin and the pieces should be even in size.Do not overcook the zucchini, its needs to have that slight crunch.Do not peel the zucchini, the skin is important to hold the zucchini while cooking.Red chilies add smokiness and heat in the stir fry. You can adjust the amount as per your taste.Soy sauce already has a lot of salt. So keep a check on any extra salt that you add.Replace soy sauce with tamari or coconut aminos for a gluten-free version.To make the Italian version of this stir fry, use extra virgin olive oil instead of sesame oil. Add some red wine vinaigrette and dried mixed herbs and saute.