Zucchini, Carrot and Onion Stirfry

Name: Zucchini, Carrot and Onion Stirfry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-5
Cuisine: Southern
Ingredients: 2 Tbsp cooking oil (i prefer a seasoned or flavor-infused oil); 2-3 medium zucchini, cut into thin strips; 1 small onion, roughly chopped; 1 c carrots, thinly sliced on the diagonal; kosher salt and fresh ground pepper

By Susan Feliciano
@frenchtutor

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.

Rating:

★★★★★ 3 votes5

Comments:

12 Comments

Serves:

4-5

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp

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

zucchini, cut into thin strips
1 small

onion, roughly chopped
1 c

carrots, thinly sliced on the diagonal
·

kosher salt and fresh ground pepper
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How to Make Zucchini, Carrot and Onion Stirfry

Step-by-Step

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