STEP 1/8
Cut zucchini into half-moon slices, and shred onion into thin slices. I made sure the zucchini thickness doesn't exceed 1cm.
STEP 2/8
Heat 1.5 spoons of cooking oil in a pan over medium-low heat, then stir-fry pumpkin first for about 30 seconds.
STEP 3/8
Then, add the onions
STEP 4/8
Add 1/2 spoon of minced garlic at the same time as onions and stir-fry evenly.
STEP 5/8
When the ingredients are mixed evenly and the garlic scent is coming up, add a full spoonful of sand lance extract and place on medium heat.
STEP 6/8
By the time the fish sauce is mixed, the pan will run out of oil, then add 1 to 2 spoons of water and 1 pinch of salt and continue to stir-fry quickly. Add water, stir-fry it for another 20 to 30 seconds, and turn off the heat right away!
STEP 7/8
Make sure to set the timing to turn off the lights!
After turning off the heat, add 1 spoon of sesame oil and 1 spoon of sesame seeds and stir well.
STEP 8/8
If you put it in a side dish container, delicious side dishes are completed! I added sesame seeds to make it look pretty.
The zucchini becomes more vivid as it cooks.
Also, if it's too cooked and soft, the texture doesn't look good, so make sure to set the timing to turn off the lights.