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Asian Pan Fried Zucchini

  • Author: Paula


  • 2 small zucchinis (about 500 grams), cut into bite-sized pieces
  • 1 tsp salt
  • 1 tbsp garlic, minced
  • oil for frying

For the Sauce:

  • 2 tsps cornstarch
  • 2 tsps + 1 tbsp water
  • 2 tbsps soy sauce
  • 2 tbsps brown sugar
  • 2 tsps vinegar
  • 1/4 tsp sesame oil

For the Toppings (optional):

  • sesame seeds, roasted
  • cashew nuts, chopped and roasted
  • spring onion, chopped


  1. In a colander, toss the zucchini with the salt. Let it stand for 10 minutes to drain the excess water.
  2. In a small bowl, make a slurry with the cornstarch and the 2 tsps of water. 
  3. Add the rest of the sauce ingredients to the slurry and mix well. Set aside. 
  4. Once the zucchini has been drained of water, pat dry with a paper towel.
  5. Heat up enough oil in a frying pan to fry the zucchini chunks. 
  6. Fry the zucchini until each side is browned. Set aside in a bowl. 
  7. If there is a lot of oil left in the pan after frying the zucchini, remove some of the oil until only about a tsp of oil is left.
  8. Lower the heat before adding the minced garlic. Fry until you can smell the garlic, about 10-15 seconds.
  9. Add the rest of the sauce, stirring constantly to avoid burning it.
  10. Add the zucchini chunks and mix thoroughly to coat each chunk with the sauce.
  11. Remove from the heat and serve with the toppings chosen.


  • If you are adding chili or bell peppers, add it with the garlic in step 8. 
  • If you are using gochujang, mix it with the sauce instead.