1 pound (about 4 small) zucchini, cut into 1/2-inch dice
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1 tablespoon kochujang (Korean chili paste)
2 tablespoons peeled, grated fresh ginger
1 tablespoon toasted black sesame seeds
Heat sesame oil in a large skillet over high heat. When it shimmers, add the zucchini, salt, kochujang, and ginger. Stir-fry until crisp-tender, about 2 minutes. Transfer to a bowl and stir in sesame seeds. Let cool to room temperature.
→ Check out Michael's book! Herbivoracious by Michael Natkin
Recipe adapted from Herbivoracious © 2015 by Michael Natkin