| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Cklive15 | 1 | servings |
INGREDIENTS
| 6 | md | Zucchini |
| 2 | tb | Dark sesame oil |
| 1 | ts | Dried hot pepper flakes |
| 1/4 | c | Soy sauce |
| 1/2 | ts | Salt |
| 3 | tb | Rice vinegar |
| 1 | tb | Sugar |
| 1 | tb | Vegetable oil |
| 1 | tb | Minced peeled fresh ginger |
| 2 | tb | Chinese rice wine or sake |
| 3 | tb | Chopped fresh coriander or mint |
INSTRUCTIONS
FOR VINAIGRETTE Trim ends of zucchini and halve lengthwise. Cut each half crosswise into 3-inch sections and cut each section lengthwise into 1/4-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.
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