| 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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