Chinese-Style Zucchini
I tend to forget about vegetables when the weather is cold. This one is hard to forget – and it’s easy, too.
Ingredients:
2 medium zucchini, sliced into half-moons
2 Tablespoons vegetable oil
3 cloves garlic,...
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Chinese-Style Zucchini
I tend to forget about vegetables when the weather is cold. This one is hard to forget – and it’s easy, too.
Ingredients:
2 medium zucchini, sliced into half-moons
2 Tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece fresh ginger, minced (about 1/2 teaspoon of ginger powder will work if you don’t have fresh ginger—same for garlic)
2 Tablespoons soy sauce
1 Tablespoon oyster sauce (optional)
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1 Tablespoon sesame seeds (optional, for garnish)
Instructions:
Slice the zucchini into half-moons, making sure they are evenly sized for uniform cooking.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and stir-fry for about 30 seconds, until fragrant. (Add the ginger or garlic powder, if you are using them, later, with the zucchini.)
Add the sliced zucchini to the skillet. Stir-fry for 3-4 minutes, or until the zucchini is tender-crisp and slightly browned.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, and crushed red pepper flakes.
Pour the sauce over the zucchini, stirring to coat the vegetables evenly.
Cook for an additional 1-2 minutes, until the sauce slightly thickens and the zucchini is well-coated.
Transfer the zucchini to a serving dish and garnish with sesame seeds and sliced green onions.
Serve hot, alongside steamed rice or noodles.