1

Trim off the ends and quarter the zucchini lengthwise. Slice off the top ¼ to ½ inch of the soft seed core by running a sharp knife down the length of each quarter; it's all right if some of the seeds remain. Arrange zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with about ½ teaspoon kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 2-inch lengths.

2

In a small bowl, mix soy sauce, hoisin sauce, sherry and sesame oil. Set a large 12-inch skillet over medium-high heat for 1 minute. Pour in peanut or canola oil; when it's very hot (it should simmer and ripple), add the zucchini. Sauté, stirring occasionally, until the zucchini browns and softens but doesn't turn mushy, about 4 minutes. Add the garlic and red pepper flakes and sauté for 15 seconds. Add the soy mixture and cook, stirring, just long enough for liquid to reduce and coat the zucchini, about 20 seconds. Sprinkle with sesame seeds an serve immediately.