Zucchini Rice Bowl Sauce

Name: Zucchini Rice Bowl Sauce
Total time: 5 min
Yield: 45 g
Ingredients: Allulose syrup 10 spoon; Cooking wine 10 g; Oyster sauce 15 division (2 spoons); Soy sauce 10 division

Cook 5 min Difficulty EASY 27 kcal

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Ingredients

Main ingredients

Allulose syrup 0.5 spoon
Cooking wine 10 g
Oyster sauce 0.5 division (2 spoons)
Soy sauce 1 division

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 13.15 g 93%

Protein 0.86 g 6%

Fat 0.07 g 1%

Serving size 45g

Cooking steps

1

Slice the zucchini into half-moon shapes.
2

Julienne the onion and carrot.
3

Heat cooking oil in a pan and stir-fry the onion and carrot.
4

Add the zucchini and stir-fry together.
5

Add soy sauce, gochujang, sugar, and minced garlic, and stir-fry until the seasoning is well absorbed.
6

Place the stir-fried zucchini on top of the rice and sprinkle with sesame oil and sesame seeds.

Zucchini Rice Bowl Sauce

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