Cooked - Spicy Asian Zucchini

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Asian Zucchini

5.0

5 zucchini, small / medium (, cut in half lengthways (Note 1))

1 tbsp canola oil ((or other plain oil))

¾ tsp cooking/kosher salt

¼ cup crispy fried shallots

1 green onion stem (, finely sliced)

1 tbsp canola oil ((or other plain oil))

3 garlic cloves (, finely minced)

1 tbsp sambal oelak ((sub sriracha or chilli crisp) (Note 3))

1 tbsp sesame oil (, toasted)

1 tbsp soy sauce (, light or all-purpose NOT dark soy (Note 4))

2 tbsp mirin ( - sub honey (Note 5))

Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.
Cook - Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
Sauce - cool the pan slightly then return to medium heat. Heat the oil then sauté the garlic until light golden. Add remaining Sauce ingredients, simmer for 30 seconds until syrupy.
Serve - Pour over zucchini, pile on Crispy Asian Shallots and green onion. Eat!

Course🍚Side Dish

Diets🌱Vegan...

Category🥬Vegetable Dish

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 44 weeks ago

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