Spicy Asian Zucchini

Name: Spicy Asian Zucchini
Ingredients: 5 zucchini, small / medium (, cut in half lengthways (Note 1); 1 tbsp canola oil (or other plain oil); 3/4 tsp cooking/kosher salt; 1/4 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)

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Total Time

15 minutes

Prep Time

5 minutes

Cook Time

10 minutes

Rating

(20)

Ingredients

5 servings

5 zucchini, small / medium (, cut in half lengthways (Note 1)
1 tbsp canola oil (or other plain oil)
3/4 tsp cooking/kosher salt
1/4 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)

Beginner Vegetarian Sautéing Healthy ...

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Preparation

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Step 1

Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.

Step 2

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.

Step 3

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.