Directions

1. Cut the zucchini into 2-inch long strips. Then, thoroughly rub it with salt and let it sit for 15 minutes to draw out some moisture.

2. While waiting, mince the garlic, slice the shallot thinly, and dice the Thai bird eye chilies. If you don’t eat spicy food, use bell pepper.

3. Check back on the zucchini and squeeze to eliminate the excess liquid. Most of the sodium will be discarded with the liquid so the dish will not come out salty.

4. Place the wok on a medium heat stove. Add cooking oil, zucchini strips, minced garlic, Thai bird eye chilies, and shallot slices. Stir for a few minutes or until soft.

5. Season the dish with oyster sauce and toss thoroughly. Serve as a side dish.