zucchini, carrot and onion stirfry

Name: Zucchini, Carrot and Onion Stirfry
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Southern
Ingredients: 2 tablespoon(s) cooking oil (i prefer a seasoned or flavor-infused oil); 2-3 medium zucchini, cut into thin strips; 1 small onion, roughly chopped; 1 cup(s) carrots, thinly sliced on the diagonal; - kosher salt and fresh ground pepper

(3 ratings)

review

Recipe by

Susan Feliciano

@frenchtutor

Oak Ridge, TN

I love this combination of vegetables, they serve them at Hibachi restaurants. I don't think these taste like Hibachi, but my family loves them and they are very healthy.

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(3 ratings)

yield 4 -5

prep time 15 Min

cook time 10 Min

method Stove Top

Ingredients For zucchini, carrot and onion stirfry

2 Tbsp

cooking oil (i prefer a seasoned or flavor-infused oil)
2-3 md

zucchini, cut into thin strips
1 sm

onion, roughly chopped
1 c

carrots, thinly sliced on the diagonal
kosher salt and fresh ground pepper

How To Make zucchini, carrot and onion stirfry

1
Prepare vegetables. Heat oil over medium high heat in a large skillet. I prefer a seasoned oil, such as Tourangelle Stir-Fry Oil, which is infused with sesame, garlic and ginger. Try different types of flavored oils.

2
Start with the carrots, and stir-fry them about 3 minutes to soften them up. Add in onions and stir-fry 2 more minutes.
3
Add in zucchini and continue to stir fry 2-3 minutes until zucchini is done to your liking.
4
Season with kosher salt and fresh ground black pepper to taste. Serve immediately.
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zucchini, carrot and onion stirfry

Ingredients For zucchini, carrot and onion stirfry

How To Make zucchini, carrot and onion stirfry

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