Zucchini Stir-Fry with Japanese Seven Spice

Zucchini Stir Fry with Japanese Seven Spice by SeasonWithSpice.com

On Saturday, we had quite a few customers come through the store, look carefully at each shelf, and inevitably peer down at one specific blend and ask, “Now, how would I use Japanese Seven Spice?”

Since our Japanese Seven Spice (Shichimi Togarashi) is versatile, it really depends on what you have ready in the kitchen.

If you have a couple of avocados, slice them in half, drizzle on a little soy sauce, and then sprinkle on the blend.  Then grab a spoon and enjoy.

If you have mixed greens, then use the blend to make a simple Asian vinaigrette.  Keep it that simple, or if you have them on hand, toss in some strawberry slices, feta cheese, and crushed cashews.

If you have zucchini and summer squashes piling up in the kitchen like I do right now, make a zucchini slaw, or for these colder days of fall, try this Zucchini Stir-Fry with Japanese Seven Spice.

zucchini and summer squash for stir fry
Stir frying summer squash

For this Zucchini Stir-Fry, I used a mix of zucchini, yellow squash, garden bell pepper, and scallions. And for flavor, I focused on Japanese cuisine by stir-frying the veggies with shoyu (Japanese soy sauce), mirin (Japanese sweetened sake), toasted sesame oil, and our Japanese Seven Spice.

Zucchini Stir Fry with Japanese Seven Spice by SeasonWithSpice.com

For a more substantial side dish, you can also throw in yellow onion, Asian eggplant, shelled peas, and/or thinly sliced kale.

Whatever veggie combination you decide on, try this Zucchini Stir Fry with baked or grilled salmon.  It makes a perfect, healthy, weeknight meal.

Zucchini Stir Fry with Japanese Seven Spice by SeasonWithSpice.com

Zucchini Stir-Fry with Japanese Seven Spice 
by Season with Spice
Serves 2 - 3

2 tbsp vegetable oil
2-3 garlic cloves – minced
2-3 scallions – cut into two inch length pieces
2 medium size zucchini & 1 yellow squash – cut into 1/4 inch discs, and halved
1 red bell pepper or yellow bell pepper, cut into diagonal cubes
1.5 tbsp shoyu (Japanese soy sauce), or less sodium soy sauce
1.5 tbsp mirin
1/4 tsp to 1/2 tsp of Season with Spice’s Japanese Seven Spice
Toasted sesame oil

1. Heat wok or a large frying pan until very hot. Add in oil and swirl to coat the bottom of the wok/pan. Turn heat down, add in minced garlic & scallion whites, and stir-fry for about 10 seconds, or until fragrant.
2. Turn heat up to high, add in zucchini & yellow squash, and cook for about 2 minutes. Add in the bell pepper & scallion greens and continue to stir-fry for another 2-3 minutes. If it gets too dry during the cooking process, add in a little water. When all the vegetables have almost softened, mix in shoyu and mirin. Cook for another minute or two, or until the vegetables are tender-crisp. Add in our Japanese Seven Spice, and stir to coat the vegetables evenly. Taste, and adjust seasonings/ sauces/ water if needed. Finally, swirl in a dash of toasted sesame oil. Dish out immediately and serve.

- If you are using different vegetables, add them in at different cooking stages according to their density.