Prepare all the other fresh ingredients. Peel and chop ginger and garlic. Keep aside.
Separate the onion bulbs from the stalks. Cut the onion bulbs small. Cut the stalks into 1-2 inch long pieces. Keep both separately aside. The stalks will be used as a topping.
Cut zucchini end off. Cut zucchini in half or quarter and cut into chunks. Keep aside.
Prepare stir fry sauce by combining sugar, vinegar and soy sauce. Keep aside.
Cook
Heat up oil in a wok or deep round shallow pan. Wait for it to get hot.
Stir in onion and stir cook for aminute over high heat.
Then add ginger and garlic and stir cook over high heat for another minute.
Add zucchini pieces and keep on sitr cooking over high heat for about 1 minutes or so.
Pour quickly stir fry sauce over zucchini, and keep on stir cooking over high heat for about 2 minutes or until you are satisfied. The zucchini should be al dente and not mushy.
Topping
Take from the heat and top zucchini with sesame oil, sesame seeds, red chili pepper flakes and green onion stalks.
Video
Notes
For the oil use sunflower oil, vegetable oil, canola oil, or coconut oil
2 small Zucchini = 1 pound = 450 grams
Use about 1-2 garlic cloves. It depends on the size. If they are large use only one.
Instead of fresh ginger and garlic, you can use ginger garlic paste too. For 1 inch ginger and 2 cloves, garlic use about 1 heaped Tablespoon ginger garlic paste.