The Best Zucchini Stir Fry Recipe
My sisters and I have loved eating vegetables since we were young, and we weren't very picky about food. I think this should be attributed to my mother, who always has various ways to make vegetables even more delicious than meat. She likes to pre-season the zucchini with salt, which helps the flavor to be infused deeply, then all you need is antouch of oyster sauce, and the zucchini becomes flavorful, meaty, tender, and sweet.
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The Best Zucchini Stir Fry Recipe
Mandy Fu
My sisters and I have loved eating vegetables since we were young, and we weren't very picky about food. I think this should be attributed to my mother, who always has various ways to make vegetables even more delicious than meat. She likes to pre-season the zucchini with salt, which helps the flavor to be infused deeply, then all you need is antouch of oyster sauce, and the zucchini becomes flavorful, meaty, tender, and sweet.
Ingredients
- 454g / 1lb of zucchini
- 1 tsp of salt
- 2 tbsp of cooking oil
- 1 tbsp of minced garlic
- 1 shallot, sliced thinly
- 4-5 Thai bird eye chilies, diced
- 1 tbsp of oyster sauce
Directions
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.
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.
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.
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.
Season the dish with oyster sauce and toss thoroughly. Serve as a side dish.
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