Stir-Fried Zucchini With Spicy Mint Vinaigrette Recipe

Stir-Fried Zucchini With Spicy Mint Vinaigrette Recipe

Ingredients:

6 pcs zucchini (medium); ends trimmed, halved lengthwise, cut crosswise to 3-inch pcs & each pc cut lengthwise to 1/4-inch thick slices
2 Tbsps of oil (sesame, dark)
1 tsp of flakes of dried pepper (hot)
1/4 c of soya sauce
1 Tbsp of sugar
1/2 tsp of salt
1 Tbsp of canola oil
3 Tbsps of vinegar (rice)
1 Tbsp of ginger; minced & freshly peeled
2 Tbsps of sake or Chinese wine (rice)
3 Tbsps of mint or coriander; freshly chopped

Instructions:

To make the vinaigrette, heat the oil in saucepan ’til it starts to just smoke. Add flakes of pepper and cover the pan. Take pan off from the heat and let it stand for 3 mins.

Stir the rest of ingredients except the zucchini then stir ’til sugar dissolves. In 12-inch deep skillet or deep heavy wok, add in oil on high stove heat once the skillet or wok is hot. Heat the oil ’til it starts smoking then stir-fry the ginger for 10 secs ’til fragrant.

Add in squash w/ wine then stir-fry ’til tender-crisp about 5-7 mins. Add the vinaigrette along w/ coriander then stir-fry for 30 secs. Transfer into serving plate. Serve at room-temperature, chilled or warm.

>> Stir-Fried Zucchini With Spicy Mint Vinaigrette Recipe