Stir-fried zucchini with spicy mint vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Zucchini |
| 2 | tablespoons | Dark sesame oil |
| 1 | teaspoon | Dried hot pepper flakes |
| ¼ | cup | Soy sauce |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Rice vinegar |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Minced peeled fresh ginger |
| 2 | tablespoons | Chinese rice wine or sake |
| 3 | tablespoons | Chopped fresh coriander or mint |
Directions
FOR VINAIGRETTE
Trim ends of zucchini and halve lengthwise. Cut each half crosswise into 3-inch sections and cut each section lengthwise into ¼-inch-thick slices.
Make vinaigrette: in a small saucepan heat oil until it just begins to smoke and add red pepper flakes. Cover pan and remove from heat. Let mixture stand 3 minutes and stir in remaining vinaigrette ingredients, stirring until sugar is dissolved.
Heat a deep wok or deep 12-inch skillet over high heat until hot and add oil. Heat oil until it begins to smoke and stir-fry ginger until fragrant, about 10 seconds. Add squash with wine and stir-fry until crisp-tender, 5 to 7 minutes. Add vinaigrette and coriander and stir-fry 30 seconds.
Transfer the mixture to a serving dish.
Serve warm, room temperature, or chilled.
Yield: 6 side dish servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9280 Converted by MM_Buster v2.0l.