2 Healthy and Easy-To-Prepare Stir Fried Zucchini

2 Healthy and Easy-To-Prepare Stir Fried Zucchini

Before when I was still a kid, squash & zucchinis were mushy and stewed dishes that had not much flavor in them. As a result I never did like squash & zucchinis and I’m sure I missed a lot of great dishes.

Now, my hubby has introduced me again to the wonders of the squash variety in particular the zucchini and when it’s stir fried, it retains all of of its good nutrition, great texture and nice flavor. Now, its become 1 of my most favorite veggies of all time.

Here are 2 stir fry recipes with zucchini as its main centerpiece. Hope you’ll love them as we do. Enjoy!

ZESTY STIR FRIED ZUCCHINIS

2 large zucchini
1 tbsp vegetable oil
1 tsp minced ginger
1/2 tsp salt
1 tsp sugar, or to taste
1 tbsp Chinese rice wine or dry sherry

Cut the ends off your zucchini, and cut diagonally into slices about 1/4-inch thick. Pre-heat a wok or skillet over medium-high heat right until it’s nearly smoking. Add in oil, swirling it around the pan. When the oil is hot, add in ginger and stir-fry until it’s aromatic. Add zucchini. Sprinkle the salt & sugar over. Stir-fry for 1 minute, then stir in rice wine or dry sherry.

Stir-fry zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.

BEEF & ZUCCHINI STIR FRY

1 pound flank steak, sliced into 1 inch pieces
1 tbsp corn starch
4 tbsps peanut oil
2 medium zucchini cut in 3/4 inch chunks
1/2 pound fresh shitake mushrooms, thickly sliced
3 scallions with green tops, sliced diagonally
1 tbsp light soy sauce

Prepare marinade by whisking together all ingredients. Marinate sliced meat for 15 minutes, separating the slices so they are evenly coated. After 15 minutes, remove meat from marinade, blot off excess liquid, and toss meat lightly with 1 tbsp cornstarch. Reserve leftover marinade, removing the crushed ginger.

Heat dry wok for two minutes. Swirl in 1 1/2 tablespoons of oil. Put in zucchini and stir fry for two minutes. Remove with slotted spoon or Chinese strainer, letting oil drain. Set aside. Stir fry mushrooms and scallions for two minutes. Remove, and add to reserved zucchini.

Heat wok again. Swirl in another 1 1/2 tablespoons oil. When oil settles, put in half the meat, stirring vigorously until brown. Remove meat. Set aside. Let wok heat again. Put in remaining tablespoon of oil then cook second batch of meat until it browns.

Return vegetables and reserved meat to wok. Add soy sauce and reserved marinade. A delicate sauce should have formed through cooking. If necessary, add 1 – 2 tablespoons water to thin sauce. Adjust for seasoning, adding 2 teaspoons more soy sauce if necessary.

Serves: 4 to 6