Spicy Asian Zucchini
Recipe video above. Here's a great new quick and easy way to use zucchinis! Meaty zucchini halves stove seared then doused in a mild spicy Asian chilli garlic sauce.The stove works so well here - great colour, and cooks them through just enough so they're tender-crisp rather than watery-mush
Foto: RecipeTin EatsIngredients
- 5 zucchini, small / medium (, cut in half lengthways (Note 1))
- 1 tbsp canola oil ((or other plain oil))
- 3/4 tsp cooking/kosher salt
- 1/4 cup crispy fried shallots
- 1 g reen onion stem (, finely sliced)
- 1 tbsp canola oil ((or other plain oil))
- 3 g arlic cloves (, finely minced)
- 1 tbsp sambal oelak ((sub sriracha or chilli crisp) (Note 3))
- 1 tbsp sesame oil (, toasted)
- 1 tbsp soy sauce (, light or all-purpose NOT dark soy (Note 4))
- 2 tbsp mirin ( - sub honey (Note 5))
Steps
Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.
Cook - Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
Sauce - cool the pan slightly then return to medium heat. Heat the oil then sauté the garlic until light golden. Add remaining Sauce ingredients, simmer for 30 seconds until syrupy.
Serve - Pour over zucchini, pile on Crispy Asian Shallots and green onion. Eat!
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