Zucchini Corn Stir Fry
Celebrate your favorite summer produce with this quick Zucchini Corn Stir-Fry! Here, I flavor the vegetables with umami-rich miso, savory soy sauce, and creamy butter to accentuate their sweetness and vibrancy. It‘s simple, speedy, and enjoyable!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 zucchini
- 1 ear sweet corn
- 1 Tbsp neutral oil
- 1 clove garlic
- ½ Tbsp unsalted butter ((omit for vegan))
- 2 tsp miso
- 1 tsp soy sauce ((use gluten-free soy sauce for GF))
- 1 tsp sugar
- 2 Tbsp water
Instructions
- 1
Gather all the ingredients.
- 2
To Prepare the Ingredients
- 3
Wrap a wet paper towel around 1 ear sweet corn (you can leave the husks on) and cook in the microwave for 2 minutes (1000W).
- 4
Carefully remove the paper towel, husks, and silk from the hot ear of corn. With a knife, cut off the corn kernels from the cob.
- 5
Cut 1 zucchini into thirds (sections about 2 inches or 5 cm long). Cut each piece in half lengthwise, then cut each half lengthwise into 3 wedges.
- 6
To Mix the Seasonings
- 7
Combine 2 tsp miso, 1 tsp soy sauce, 1 tsp sugar, and 2 Tbsp water. Mix it all together until the miso and sugar dissolve. Set aside.
- 8
To Stir-Fry
- 9
Heat a large frying pan on medium-high heat. When it‘s hot, add 1 Tbsp neutral oil. Then, add the zucchini and quickly sear on medium high or high heat until nicely browned on the edges. Tip: The goal is to sear the zucchini fast so it remains firm yet tender. If the heat is too low, the zucchini will wilt and get mushy before it browns.
- 10
Once browned, lower the heat. Mince or press 1 clove garlic (I use a garlic press) and add it to the pan. Toss to cook briefly and keep the garlic from burning. Then, add the corn kernels and stir quickly to reheat.
- 11
Add the seasonings mixture and ½ Tbsp unsalted butter.
- 12
Toss quickly to coat. Your Zucchini Corn Stir-Fry is now ready to serve.
- 13
To Serve
- 14
I like to serve this dish with soup like Cold Miso Soup or Vegetable Miso Soup and a bowl of rice such as Hijiki Rice or Sweet Onion Takikomi Gohan. For a more complete meal, try adding a salad like Mizuna Myoga Salad or Asian Cabbage Salad and a side dish like Okra with Ginger Soy Sauce or Pickled Tomatoes.
- 15
To Store
- 16
Transfer the leftovers to an airtight container and store in the refrigerator for 3–4 days or in the freezer for 1 month.