Kung Pao Zucchini
Ingredients
The vegetables
-
2
medium-large
zucchini or summer squash
-
1
tablespoon
chopped ginger
-
2
tablespoons
chopped garlic
The sauce
-
2
tablespoons
water
-
2
teaspoons
fish sauce (or vegan fish sauce)
-
1
tablespoon
soy sauce
-
1
tablespoon
oyster sauce (optional)
-
1
tablespoon
vinegar (black or rice wine vinegar)
-
1
tablespoon
sugar, honey or agave
-
1–3
teaspoons
garlic chili paste (or chili flakes to taste)
The garnish and base
-
2
servings
cooked noodles or rice (soba noodles, rice noodles, or cooked brown or white rice)
-
to taste
sesame seeds
-
to taste
roasted peanuts
-
to taste
green onion (sliced at a diagonal)
The cooking oil
-
1
tablespoon
olive, coconut or peanut oil
Instructions
- Boil noodles or rice according to package directions.
- In a small bowl, mix the Kung Pao Sauce ingredients together.
- Heat oil in a wok or large skillet over medium-high heat and sauté zucchini until golden and tender.
- Make a well in the center of the pan, add garlic and ginger, and stir for 1-2 minutes.
- Incorporate the garlic and ginger into the zucchini, then pour in the Kung Pao Sauce and simmer for another minute.
- If using noodles, toss them in the skillet with the zucchini and sauce. If using rice, serve the zucchini over the rice.
- Garnish with sesame seeds, peanuts, and green onion.
Nutrition Facts (estimated)
Servings
2
Calories
363
Total fat
11.4g
Total carbohydrates
60.1g
Total protein
11.3g
Sodium
932.3mg
Cholesterol
0mg
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