Very easy, tasty dish
- Carbohydrate 10.0962288207972 g
- Cholesterol 0 mg
- Fat 6.5211261895565 g
- Fiber 2.32892455450473 g
- Protein 4.64430020988835 g
- Saturated Fat 0.629553697069965 g
- Serving Size 1 1 Serving (176g)
- Sodium 1173.2393736262 mg
- Sugar 7.76730426629243 g
- Trans Fat 0.223367467769571 g
- Calories 110 calories
Step-by-step
- Recipe works best if you very thinly slice all the veggies with a mandoline.
- Warm the oil in a large skillet over high heat. Stir in onions, and mushrooms, cook 5 minutes or until softened/lightly browned.
- Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce and cook until zucchini are tender, about 3 minutes. Stir in ground pepper and sprinkle seame seeds on top, and serve immediately.
Cooking high-water vegetables like zucchini without rendering them soggy requires rapid evaporation over aggressive heat. Using a mandoline to cut uniform strips ensures that the surface area reacts evenly with the pan, allowing moisture to escape before the cellular walls collapse into mush. Standard home skillets often struggle to maintain high heat when crowded, so cast iron or carbon steel provides the necessary thermal mass to sear onions and mushrooms properly without steaming them.
When onions and mushrooms hit oil heated over high flame, Maillard reactions begin immediately, developing savory umami compounds within five minutes. Introducing sliced zucchini for just one minute preserves its structural integrity before liquid seasonings are added. Soy sauce and teriyaki sauce contain sugars and amino acids that rapidly caramelize upon contact with the hot pan, glazing the vegetables rather than boiling them. Finishing the dish with toasted sesame seeds introduces lipid richness that balances the high sodium content of the soy-based sauces.
Adjusting the vegetable ratios requires no structural changes to the method; swap mushrooms for sliced bell peppers at a one-to-one volume without altering cooking times. Serve immediately upon finishing, as residual heat will continue to soften the zucchini if left sitting in the pan.
