Yu Xiang Zucchini Yu Xiang Xia Nan Gua Recipes
YU XIANG ZUCCHINI (YU XIANG XIA NAN GUA)
Provided by Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking
Number Of Ingredients 13
Steps:
- Cut zucchini in half vertically and slice each half in half-moons about ¼-inch thick. Mince aromatics and pickled peppers. In a small bowl, mix soy sauce, vinegar, sugar, corn starch and broth to make a sauce.
- Heat wok over a high flame until wisps of heat start to rise. Add rapeseed oil and when hot add the zucchini slices. Stir-fry about 2 minutes or just until the zucchini is starting to soften. Add salt and distribute throughout.
- Push zucchini to the sides of the wok and add garlic, ginger, pickled peppers and scallions to the center well of the wok. Add a bit more oil if necessary to cook them briefly. Then mix the zucchini into the aromatics and stir-fry the whole lot for another couple minutes, taking care not to overcook.
- Give sauce a stir to redistribute the corn starch, then add it to the wok and mix well. Continue cooking until the sauce has thickened and the zucchini is cooked through but still has a slight crunch. Plate and sprinkle Sichuan pepper powder over the top.
CHINESE-STYLE ZUCCHINI
A quick side, this fresh-tasting dish is a good pair with salmon. The toasted sesame seeds really bring out the flavor. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds.
Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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