Ingredients:

  • 2 medium zucchini (approx. 450g), ends trimmed and cut into 2-inch batons
  • 1 small white onion (approx. 150g), cut into 1-inch chunks
  • 1 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • 1 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep the zucchini. Trim the ends and cut into 2 inch batons, ensuring they are all roughly the same thickness.
  2. Dry the vegetables. Use a clean kitchen towel to pat the zucchini and onion chunks until they are completely dry to the touch.
  3. Heat the pan. Place your skillet over high heat and add 1 tbsp vegetable oil. Wait until the oil is shimmering and just starting to smoke.
  4. Sear the onions. Toss in the 150g of onion chunks. Cook for 2 minutes until the edges are charred but the centers are still firm.
  5. Add the zucchini. Place the zucchini batons in the pan, trying to get as many as possible in contact with the hot surface.
  6. Flash fry. Cook for 3 minutes without moving them too much to let a golden crust form on the skins.
  7. Season the mix. Sprinkle in the 0.5 tsp garlic powder and 0.25 tsp black pepper.
  8. Deglaze with sauce. Pour in 1 tbsp soy sauce and 1 tbsp teriyaki sauce. Sizzle for 1 minute as the liquid bubbles and reduces.
  9. Finish with butter. Drop in the 1 tbsp unsalted butter. Toss everything constantly until the butter melts and creates a glossy coating.
  10. Garnish and serve. Remove from heat immediately and sprinkle with 1 tsp toasted sesame seeds.