First, rinse and dry the zucchinis, then cut off ½ inch from each end and slice them into 2-inch-long batons about 8mm thick, keeping the skin on for added texture. This step ensures even cooking and helps retain nutrients. Mince the ginger and garlic ahead of time to make the process smoother.

Heat the oil and butter in a large skillet or wok over medium-high heat until it’s hot and ready. Add the minced ginger and garlic, sautéing them for 4 to 5 seconds to release their aroma. Next, toss in the sliced zucchini and onions, sautéing for 1 minute to start the stir-frying.

Mix in the soy sauce, salt, and black pepper to coat the vegetables evenly.

Cook uncovered for 6 to 8 minutes, stirring often until the zucchini releases liquid and gets slightly charred, but don’t overcook it to keep a nice bite.

Garnish with chopped scallion greens and toasted white sesame seeds right before serving hot.