Slice the zucchini into thin matchsticks and place them in a medium bowl. Allow the sliced zucchini to rest for 15 minutes with salt to draw out excess moisture.

After 15 minutes, rinse the zucchini under cold water to remove the salt. Drain well and gently squeeze out remaining moisture.

In a separate bowl, combine water, chicken bouillon powder, cornstarch, and sugar. Whisk until smooth and cornstarch is dissolved.

Place a wok over high heat and warm up for 1-2 minutes. Add oil and minced garlic, sautéing for about 10 seconds until fragrant.

Quickly add zucchini strips to the wok, tossing to coat in garlicky oil. Stir-fry for 1-2 minutes until tender yet crisp.

Push zucchini to one side, pour in the sauce, and allow it to bubble and thicken for about 30 seconds, then toss to coat all zucchini.

Transfer to a serving dish and enjoy with rice or noodles, or alone as a healthy meal addition.