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Hot and Sour Zucchini


Yield

Makes 4 servings

Ingredients

2 teaspoons minced fresh ginger
1 clove garlic, minced
1/4 teaspoon red pepper flakes or crushed Szechuan peppercorns
1 pound zucchini
2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil

Preparation

  1. Combine ginger, garlic and red pepper in small bowl. Cut zucchini into 1/4-inch slices. If zucchini is large, cut each slice in half. Toss zucchini with ginger mixture.
  2. Combine sugar and cornstarch in small bowl. Stir in vinegar and soy sauce until smooth.
  3. Heat large nonstick skillet over medium-high heat. Add peanut oil; heat until hot. Add zucchini mixture; stir-fry 4 to 5 minutes until zucchini is crisp-tender.
  4. Stir vinegar mixture and add to skillet. Stir-fry 15 seconds or until sauce boils and thickens. Stir in sesame oil.

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