Hibachi zucchini and onions

When I was in college, I worked at a Japanese steak house. For those of you who know me personally (I’m Korean) , it appears I would fit right in. I wore the silk kimono and flip flops and waited on tables of ten to twelve people. I usually wore my hair in a bun to fit the look and those who didn’t know me at the restaurant thought I was an authentic Asian. However, I was adopted at age one and grew up in NC for most of my life. I actually have a southern twang, some might say. I would walk out to my tables to greet them and the eager customers would all lean in awaiting my broken English. Instead, they heard, “Are ‘yall ready to order?” Talk about twenty-four surprised eyes and some dropped jaws. Of course, I always had to explain my family history at each table.

My Mikado’s experience gave me hands-on ideas for many Japanese meals. Funny thing, around our house, we eat a little of everything. I actually enjoy Mexican quite a bit. However, I often make this easy side dish just like the steakhouse I used to work at.

You start by cutting your zuchinni in half and then cut your half into rectangles like you would see when you eat out. Then I prepare an onion in a similar fashion and cut them into strips. The seasoning is quite easy and very tasty. I place a small amount of canola oil (it smokes less than olive oil)  and sesame oil in a medium high pan (1-2 tablespoons depending on how many veges you have prepped). I saute the vegetables in the oils and season with freshly ground pepper and sesame seed. The oil and the seed give this side dish an authentic taste. When I serve this with Asian honey chicken, I often omit soy sauce for less sodium in our meal. If I’m serving this as a traditional side (not with Asian entree), I’ll splash on some soy sauce.  This method can work for any stir-fry veges.

Now don’t ask me about the shrimp sauce. It’s bad for you ;(

2 medium size zucchini, cut in strips

1 small onion, cut in strips

1 Tablespoon canolia oil

1-2 tablespoons sesame oil

1 Tablespoon sesame seed

freshly ground pepper to taste

splash or two soy sauce, optional (yummy without)

Stir fry veges in hot oils until crisp tender. Add pepper, sesame seed and soy sauce, if desired. Serve hot.

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