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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 2 medium zucchini (approx 1 lb.)
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 2 teaspoons dry sherry
- 1/2 teaspoon sesame oil
- 1 tablespoon canola oil (or peanut oil)
- 1 teaspoon garlic, minced (1 clove)
- 1 teaspoon chili flakes
- 1/2 teaspoon sesame seeds, toasted
Method
- Quarter zucchini lengthwise.
- Slice off the soft seed core; it's ok if some seeds remain.
- Arrange the zucchini, cut side up, on paper towels.
- Sprinkle with salt, set aside for 10 mins.
- Blot the zucchini quarters dry with paper towels.
- Cut quarters into 2 inch lengths.
- Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
- Heat a wok or large skillet over med-high heat for 1 min.
- Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
- Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
- Add garlic and chilli flakes, saute for about 15 sec.
- Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
- Remove from wok, sprinkle with toasted sesame seeds and serve immediately.
