Recipes // Side Dishes // Zucchini-Onion Stir-Fry with Black Garlic

Zucchini-Onion Stir-Fry with Black Garlic

By Ming Tsai
Four Servings
  • 1 tablespoon canola oil
  • 2 large onions, cut into ½-inch dice
  • Kosher salt and freshly ground black pepper
  • 6 cloves black garlic roughly chopped
  • 1 tablespoon minced ginger
  • 3 large zucchini, roll-cut into 1-inch pieces
  • 1 tablespoon naturally brewed soy sauce
  • 2 cups fresh vegetable stock or low-sodium bought
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • ¼ cup mint leaves, torn
  • 6 to 8 cups 50-50 White and Brown Rice (recipe below)
  1. Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the onions and stir-fry until soft, about 1 minute. Season with salt and pepper.
  2. Add the black garlic and ginger and stir-fry for 1 minute.
  3. Add the zucchini, season with salt and stir-fry for 2 minutes, then add the soy sauce and stock. Simmer until the liquid is reduced by one-quarter, 3 to 4 minutes.
  4. Whisk in half the cornstarch slurry and simmer until the mixture is glazed and lightly thickened, about 1 minute.
  5. Adjust the seasoning with salt and pepper, ifnecessary. Add the mint, toss, and serve with the rice.

50-50 White and Brown Rice

  1. Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.
  2. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan.
  3. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes. Stir gently and serve.
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