Heat oil over medium heat in a large skillet, add garlic, ginger and saute until fragrant and garlic is golden brown, about 2 minutes. Add white parts of scallion and saute until translucent, 30 seconds. Then add enoki and cook until wilted, stirring every now and then, about 1 minute. Add zucchini and cook until translucent, 1 minute. Add salt and stir to combine. Add soy, black vinegar, sriracha, chili crisp and stir to combine and make a sauce mixture. Add 1 tablespoon of water to adjust consistency, remove from heat and set aside.