Serves 2
1 tsp grated fresh ginger
1 ½ tablespoons lower-sodium soy sauce
1 tablespoon Sriracha
1 tablespoon honey
1 ½ teaspoons cornstarch
3 medium zucchini, cut into (2-by-3/4-inch) wedges
2 tablespoons water
1 tablespoon toasted sesame oil
3 scallions, green parts only cut into 1-inch pieces (about 1/3 cup)
Combine ginger, soy sauce, Sriracha, honey and cornstarch in a small bowl; stir well.
Heat a large nonstick skillet over medium-high heat until hot, 1 to 2 minutes. Add zucchini in a single layer; cook, undisturbed, until lightly browned, about 2 minutes. Add water; cook, covered, until the zucchini is bright green and tender, about 2 minutes.
Reduce heat to medium and add the ginger mixture; cook, stirring occasionally, until the sauce has thickened, 1 to 2 minutes. Remove from heat; drizzle with sesame oil and sprinkle with scallions. Toss to combine.
Calories: 180 per serving