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Ingredients
  • 1 tablespoon grated fresh ginger
  • 1 ½ tablespoons lower-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon honey
  • 1 ½ teaspoons cornstarch
  • 3 medium zucchini, cut into (2-by-¾-inch) wedges
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 3 scallions, green parts only cut into 1-inch pieces (about ⅓ cup)
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