Korean Zucchini Shrimp Stir-fry

Slice 1 zucchini into half-moons that are not paper-thin, and cut 1/4 onion into thin strips.

Shake off surface moisture before cooking so the vegetables sear quickly instead of steaming.

Pat 180 g peeled shrimp very dry with paper towels, then coat with 1 tablespoon cooking wine and let stand for 5 minutes.

If they go into the pan wet, they release steam and toughen quickly.

Preheat the pan well over high heat, then add 1 tablespoon cooking oil and 1 teaspoon minced garlic.

Stir for about 20 seconds, just until fragrant, and add the shrimp before the garlic browns.

Stir-fry the shrimp for about 1 minute, only until the outside turns pink and curls slightly, then remove them to a plate.

Do not cook them fully now, because they will finish with the vegetables later.

Add the zucchini and onion to the same pan and stir-fry over high heat for about 2 minutes.

Keep the slices moving; the zucchini edges should look slightly translucent while the centers still feel a little firm.

Return the shrimp, pour 1 tablespoon soy sauce around the edge of the pan, and stir-fry for 1 minute so the seasoning coats everything evenly. Turn off the heat and toss with 1 teaspoon sesame oil.