Spicy Asian Zucchini
A flavorful and vibrant dish featuring zucchini coated with a spicy sauce and crispy shallots, perfect for a delicious side.
Equipment
- non-stick pan
Ingredients
Vegetables
- 5 pieces zucchini small / medium, cut in half lengthways
- 1 tablespoon canola oil or other plain oil
- ¾ teaspoon cooking/kosher salt
- ¼ cup crispy fried shallots store bought
- 1 piece green onion stem finely sliced
Spicy Sauce
- 1 tablespoon canola oil or other plain oil
- 3 cloves garlic finely minced
- 1 tablespoon sambal oelak sub sriracha or chilli crisp
- 1 tablespoon sesame oil toasted
- 1 tablespoon soy sauce light or all-purpose NOT dark soy
- 2 tablespoon mirin sub honey
Instructions
Cooking Instructions
- Toss the zucchini in oil then sprinkle with salt and toss to coat all over.
- 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 golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
- Cool the pan slightly, then return to medium heat. Heat the oil and sauté the garlic until light golden. Add remaining sauce ingredients and simmer for 30 seconds until syrupy.
- Pour the sauce over the zucchini, pile on crispy shallots and green onion. Serve and enjoy!
Notes
For best texture, do not overcook the zucchini. You can store leftovers in the fridge for up to 2 days, though the sauce may become watery as the zucchini releases water.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 642mgPotassium: 538mgFiber: 2gSugar: 7gVitamin A: 399IUVitamin C: 36mgCalcium: 36mgIron: 1mg
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