Best Asian Vegetables

Colorful and crunchy vegetables in an Asian sauce make a yummy side dish for takeout sushi.

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Yield: Four Servings


  • two Tablespoons vegetable oil
  • 2 medium zucchini
  • 2 cups fresh broccoli florets
  • one large onion, sliced
  • one red bell pepper, cut into strips
  • three Tablespoons soy sauce
  • two Tablespoons rice vinegar
  • one Tablespoon sesame oil
  • one Tablespoon ginger paste
  • one Tablespoon cornstarch, optional


  • Mix together the soy sauce, rice vinegar, sesame oil, and ginger paste in a small bowl. You can add the cornstarch to help the sauce thicken as it cooks.  I don't.  It's totally optional.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Lay the zucchini slices in the pan, cut side down so they will brown nicely. Cook until browned on one side and then flip.  Remove from pan.
  • Add the broccoli, onion, and bell pepper to the pan, spreading them out so they are not crowded.
  • Cook until they have softened but still have some crunch.
  • Add the zucchini back to the pan.
  • Pour the sauce over the vegetables and stir to combine. Cook for a minute or to in the sauce letting the sauce reduce a bit.
  • Serve immediately.
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