1-Prepare the zucchini: Rinse and dry zucchini thoroughly. Trim ½ inch from both ends. Cut the unpeeled zucchini into 2-inch long batons about 8 mm thick. This size is perfect for quick, even cooking.

2-Heat the pan: Heat oil and butter in a large wok or skillet over medium-high heat. The combination of oil and butter helps achieve that perfect sear while preventing burning.

3-Sauté aromatics: Add minced ginger and garlic to the hot pan, sautéing for just 4-5 seconds to release their flavors without burning. This quick cooking prevents the garlic from becoming bitter.

4-Cook the vegetables: Add zucchini batons and sliced onions to the pan. Sauté for one minute, tossing frequently to coat with the aromatic oil.

5-Season the dish: Add soy sauce, salt, and black pepper powder, mixing well to ensure all pieces are evenly seasoned.

6-Finish cooking: Cook uncovered for 6-8 minutes, stirring frequently, until the liquid evaporates and zucchini is slightly charred. Be careful not to overcook as this can make the zucchini mushy.

7-Garnish and serve: Remove from heat and transfer to a serving dish. Garnish with chopped scallion greens and toasted white sesame seeds before serving hot.