Seasoned Korean Zucchini
- 2 zucchinis (Korean if possible, otherwise Italian will work fine)
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 green onion, chopped
- 1 teaspoon toasted sesame seeds, crushed
Cut the zucchinis in half lengthwise, then slice the lengths into ¼-inch thin semicircles.
In a skillet, heat the sesame oil. Add the garlic and zucchinis and stir-fry for about 2-3 minutes, until the zucchinis start going limp. Add the green onions and salt and cook another minute or so. Remove from heat and let sit for about 10 minutes to let the flavors seep in. Add a little more salt if necessary. Serve either warm or cold, sprinkled with toasted sesame seeds.
Eating Korean, Cecilia Hae-Jin Lee, 2005