Begin by cutting the zucchinis into sticks, about half an inch square and 2-3 inches long. For a neat cut, slice the zucchini lengthwise into a grid of 9 (or 6 for smaller zucchinis), then cut into shorter pieces.

Next, cut the onion into quarters from root to end, then slice each quarter into half-inch slices.

Preheat a sauté pan or wok over medium-high heat. Once hot, add the vegetable oil and heat until it shimmers, which should take about 30 seconds to 1 minute.

Add the sliced onions to the pan and cook for about 2 minutes, stirring occasionally. This helps to soften the onions and brings out their sweetness.

Now, add the zucchini sticks to the pan and cook for an additional 4-5 minutes, stirring every minute. You want the zucchini to get a little brown for added flavor.

Pour in the soy sauce, sesame oil, salt, pepper, and sesame seeds. Sauté for another minute or so, until the vegetables are tender-crisp.

Serve your delicious stir-fry alongside hibachi fried rice, your choice of protein, and some Japanese white sauce or ginger sauce for dipping!