Real Recipes From Real Home Cooks ®

zucchini, carrot and onion stirfry

(3 ratings)
Recipe by
Susan Feliciano
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.

(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.