Spicy Asian Zucchini
Here's a great new quick and easy way to use zucchinis! Meaty zucchini halves stove seared then doused in a mild spicy Asian chilli garlic sauce.
Ingredients
- ▢ 5 zucchini small / medium , cut in half lengthways (Note 1)
- ▢ 1 tbsp canola oil or other plain oil
- ▢ 3/4 tsp cooking/kosher salt
- ▢ 1/4 cup crispy fried shallots store bought (Asian pantry staple!) (Note 2)
- ▢ 1 green onion stem finely sliced
SPICY SAUCE
- ▢ 1 tbsp canola oil or other plain oil
- ▢ 3 garlic cloves finely minced
- ▢ 1 tbsp sambal oelak sub sriracha or chilli crisp (Note 3)
- ▢ 1 tbsp sesame oil toasted
- ▢ 1 tbsp soy sauce light or all-purpose NOT dark soy (Note 4)
- ▢ 2 tbsp mirin – sub honey Note 5
Instructions
- Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.
- Cook – Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
- Sauce – cool the pan slightly then return to medium heat. Heat the oil then sauté the garlic until light golden. Add remaining Sauce ingredients, simmer for 30 seconds until syrupy.
- Serve – Pour over zucchini, pile on Crispy Asian Shallots and green onion. Eat!
Notes
This recipe is sponsored by Mediterranean Supermarket