Stir-fried Zucchini With Hoisin Sauce

"From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini."
 
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photo by katia photo by katia
photo by katia
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
21mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Quarter zucchini lengthwise.
  • Slice off the soft seed core; it's ok if some seeds remain.
  • Arrange the zucchini, cut side up, on paper towels.
  • Sprinkle with salt, set aside for 10 mins.
  • Blot the zucchini quarters dry with paper towels.
  • Cut quarters into 2 inch lengths.
  • Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
  • Heat a wok or large skillet over med-high heat for 1 min.
  • Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
  • Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
  • Add garlic and chilli flakes, saute for about 15 sec.
  • Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
  • Remove from wok, sprinkle with toasted sesame seeds and serve immediately.

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Reviews

  1. breezermom
    Super good! I did over cook my zucchini, and I will not make that mistake the next time. But I wanted to get a little brown on the zucchini. Can't wait to make this again. Loved the heat from the chili pepper flakes and the crunch of the toasted sesame seeds. Thanks for sharing! Made for Zaar Chef Alphabet Soup tag game.
     
  2. Ilysse
    We loved this! I doubled the recipe thinking 2 zucchini wouldn't be enough for the 4 of us but I was wrong; it would have been perfect. On the plus side I have leftovers for lunch tomorrow. I served it along side Recipe #65664 and Jasmine rice. It made a wonderful meal loved by young and old alike. <br/>.
     
  3. Cook4_6
    Next time I must double the recipe....eaten by young and old in my family. Prepared with Recipe#181057 #181057 very good together!
     
  4. thepoetnmotion
    I was looking for a zucchini recipe and came across this. I followed the recipe and really enjoyed the flavor. I had left overs so added the left over zucchini and sauce to chinese noodles the next day. It made the best chinese noodles I've ever had. Good recipe and one I will make again.
     
  5. katia
    I loved it, so good! I used white wine instead of sherry and ground garlic instead of fresh. And also as I've read from a previous review I added some noodles so I had a full dinner. Its going to be a regular dish from now on. Thanks so much for sharing!
     
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Tweaks

  1. katia
    I loved it, so good! I used white wine instead of sherry and ground garlic instead of fresh. And also as I've read from a previous review I added some noodles so I had a full dinner. Its going to be a regular dish from now on. Thanks so much for sharing!
     

RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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