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Lemon-Miso Stir-Fried Zucchini
From zucchini to pattypan, summer squash has a reputation for being bland and uninteresting. To combat this, we brown summer squash quickly over high-heat, facilitating caramelization, then toss it with a light and zingy sauce. Miso contributes salty-sweet, umami-rich notes. Paired with bright, tangy lemon, it makes for a dynamic, well-rounded mixture, transforming zucchini into a flavor-packed affair. This is a wonderful side to roasted fish or chicken, but also is delicious simply over brown rice.
4
Servings
45 minutes
15 minutes active
Ingredients
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1
2-inch piece fresh ginger, peeled
-
2
tablespoons lemon juice
Directions
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01Thinly slice the ginger on the diagonal. Stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices; set aside. Whisk together the lemon juice, miso, mirin, sesame oil, ¼ cup water and ½ teaspoon pepper; set aside.
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