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Title: Zucchini Banchan
Categories: Korean
Yield: 2 Cups

1 tb Vegetable oil or extra
-virgin olive oil
1 tb Garlic; minced
2 md Zucchini; julienned
1 tb Soy sauce
2 tb Scallion greens; chopped
1 ts Toasted sesame oil
1 ts Black pepper
1 tb Toasted sesame seeds

Preparation time: 5 minutes
Cooking time: 5 minutes

Add oil to a large skillet or wok over medium to medium high heat.
When the oil begins to shimmer (about 1 minute), add the minced
garlic and cook for about 1 minute until fragrant. Add zucchini and
stir-fry for about 2 to 3 minutes, until the zucchini begins to
soften.

Add soy sauce, scallion greens, and sesame oil and toss a couple
times, until zucchini is evenly coated. Remove from heat and garnish
with black pepper and toasted sesame seeds.

Enjoy immediately or store in an airtight container in the
refrigerator for up to 5 days.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/5-easy-korean-zucchini-recipes/>

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