Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.
- 1 Large Zucchini, cut into long quarters
- 1 TBSP Olive Oil
- 2 TBSP Soy Sauce
- 2 TSP Fish Sauce
- 1 TBSP Rice Wine Vinegar
- 2 TSP Red Pepper Flakes
Let’s Get Cooking
Bring out a large pan and add in the olive oil, begin sauteing the zucchini.
Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.
Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.
Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!
Made with Love,