Prep 25 mins
Cook 10 mins
There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 pinch dried crushed red pepper flakes
- 2 teaspoons olive oil
- 1⁄3 cup finely chopped unsalted dry roasted peanuts
- 3 teaspoons chicken broth
- 3 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 pinch sugar
- 3 medium zucchini, cut into very thin strips
- Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
- Add peanuts and next 4 ingredients, stirring well.
- Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
- Serve immediately.
I added 5 cloves of garlic and 3 crushed red peppers. Made for a very wonderful side dish with plenty of flavor. We will be making this many times.
Ann, this was outstanding. Took notice of the other comment, and cooked 2 (1 each) for Russell and I. I'm not a huge fan of zuccs but this won me over. I can also imagine the sauce on green beans (another veg I'm not fond of), lightly blanched brocolli, or asparagus. Next time, I will sub the broth for fish sauce.
The flavors in this dish go perfectly with the zucchini, with the peanuts accenting the zucchini very well. The taste of the ginger and garlic is very subtle and lent a classic Oriental touch. This dish was very delicious but seemed somewhat Westernized in taste, being mild. I think, however, it is a great accompaniment for other Thai dishes as it cools the palate and offers a divergant interest in a multi-dish Asian meal. Thanks, Annie for a very pleasant dish! :)