Thai Zucchini

Miss Annie's Note:

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.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
2. Add peanuts and next 4 ingredients, stirring well.
3. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
4. Serve immediately.

Reviews

[riffraff]

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.

[JustJanS]

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.

[Sue Lau]

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! :)