Zucchini with Oyster Sauce Stir-Fry
A speedy vegetable side where tender zucchini meets glossy, savory oyster sauce, brightened with carrot ribbons and fresh scallions.
Story
This quick weeknight dish brings out the natural sweetness of zucchini against the deep umami of oyster sauce. Thin carrot strips add a pleasing snap and gorgeous color, while scallions folded in at the end give everything a fresh lift.
Ingredients
zucchini
2 medium (about 1 lb)
carrot
1 medium
oyster sauce
2 tablespoons
vegetable oil
2 tablespoons
salt
to taste
scallions
2 stalks, chopped
Instructions
1
Get the veggies ready
Rinse the zucchini and carrot under cold water. Slice the zucchini into quarter-inch rounds. Peel the carrot and cut it into thin matchstick strips.
2
Start stir-frying
Heat oil in a large wok or skillet over medium-high heat until shimmering. Add the zucchini rounds and cook 2-3 minutes, stirring occasionally, until they soften and lightly brown at the edges.
3
Add carrot and sauce
Toss in the carrot strips and cook another minute. Pour in the oyster sauce, sprinkle with salt, and give everything a good toss until the vegetables are evenly coated and glossy.
4
Finish and serve
Cook 1-2 minutes more until the carrots are just tender but still have a nice crunch. Remove from heat, stir in the chopped scallions, and serve right away.
