Korean Chilled Zucchini Sides

• Vegan
• Gluten free

• Produce

  • 2 tsp Garlic
  • 1 tbsp Scallions, green
  • 3 slice Zucchini, medium

• Baking & Spices

  • 1 1/2 tsp Sea salt, fine
  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 1 1/2 tbsp Avocado or coconut oil
  • 1 tsp Sesame oil, toasted

Found on iheartumami.com

Description

Directions

• Sprinkle 1 ½ tsp fine sea salt over sliced zucchinis and use your hands to gently rub the salt evenly into each slice. Set it aside for about 20 minutes. This will help bring out the extra moisture from the zucchini. After 20 minutes, gently squeeze out the water.
• Heat 1 ½ tbsp avocado/coconut oil over medium heat, when hot, lower the heat to medium-low, add zucchinis and stir-fry for about 3 minutes or until the zucchinis turn slightly softer.
• Add minced garlic, chopped green scallions, sesame oil, and sesame seeds. Stir-fry another 2 minutes and turn off the heat. Taste and see if more salt is needed.
• Serve best chilled or in room temperature.

Nutrition