Asian-Inspired Zucchini Skewers

1: Soak bamboo skewers in water for 20 minutes prior to use.

2: Thinly slice zucchinis using a vegetable peeler.

3: Fold zucchini strands into small bunches and add to skewers, with each skewer holding around 12 to 16 strands.

4: Heat a grill or cast iron pan over medium-high heat.

5: Sear the skewers on all sides.

6: In a small bowl, mix soy sauce, date syrup, vegan oyster sauce, sriracha, white miso, and rice vinegar.

7: Pour the sauce over the seared zucchini on the grill or pan.

8: Sear on each side for another 1 minute, or until desired crispness is reached.

9: Serve the zucchini skewers over rice and garnish with scallion, sesame seeds, and extra sriracha.