Spicy Garlic Soy Sauce Zucchini Stir-Fry

5.0 from 1 reviews

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Chinese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 2 tablespoon oil
• 4 cloves garlic, minced
• 2 scallions, separate white from green parts, thinly sliced
• 5 dried red chilies, seeded and roughly chopped
• 450 gram (~ 1 lb.) zucchini, cut into bite size wedges
• 2 tablespoon soy sauce
• 1 tablespoon sugar
• 2 tablespoon Shaoxing wine
• 1 tablespoon Chinese black vinegar
• corn starch slurry (1 teaspoon corn starch + 2 teaspoon water, mix well)
• 1 teaspoon sesame oil

Instructions

1. Heat oil in a frying pan over medium high heat. Once oil is hot, sauté garlic, white parts of scallion, and red chilies until fragrant, about 1 minute.
2. Add zucchini into the pan, stir to mix well, and cook for 2-3 minutes, until the zucchini is tender but still crispy.
3. Mix together soy sauce, sugar, Shaoxing wine, and Chinese black vinegar, then pour this sauce mixture into the pan. Gently toss to coat the zucchini.
4. Once the sauce boils, add in corn starch slurry and keep stirring until the sauce is thick.
5. Turn off heat, add sesame oil and half of the green part of scallions, and toss gently.
6. Transfer the zucchini to a serving plate and garnish with the rest of the green part of scallions.