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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 4 servings |
||
| Calories 75 | ||
| Calories from Fat 41 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 601mg | 25% | |
| Potassium 298mg | 8% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.6g | ||
| Protein 1.9g | 3% | |
Stir-fried Zucchini With Hoisin Sauce
SERVES 4
Ingredients
- 2 medium zucchini (approx 1 lb.)
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 2 teaspoons dry sherry
- 1/2 teaspoon sesame oil
- 1 tablespoon canola oil (or peanut oil)
- 1 teaspoon garlic, minced (1 clove)
- 1 teaspoon chili flakes
- 1/2 teaspoon sesame seed, toasted
Directions
1
Quarter zucchini lengthwise.2
Slice off the soft seed core; it's ok if some seeds remain.3
Arrange the zucchini, cut side up, on paper towels.4
Sprinkle with salt, set aside for 10 mins.5
Blot the zucchini quarters dry with paper towels.6
Cut quarters into 2 inch lengths.7
Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.8
Heat a wok or large skillet over med-high heat for 1 min.9
Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.10
Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.11
Add garlic and chilli flakes, saute for about 15 sec.12
Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).13
Remove from wok, sprinkle with toasted sesame seeds and serve immediately.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > Stir-fry
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Reduced Carbs
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Featured Reviews for This Recipe
From: thepoetnmotion
On Aug 6, 2009
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.
From: katia
On Sep 5, 2008
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!
From: Manda
On Jul 15, 2004
What a wonderdul, simple veggie dish!! I didn't add the chili flakes, as I don't like heat, and used very little oil to fry in (didn't measure, but it was less than 1 Tbsp.) Other than that, followed directions as written, and this was wonderful!! I think next time I will try adding some tofu to make this a complete meal! Thanks for posting! Will definitely make again! ~Manda
From: BonnieZ
On Apr 5, 2005
Ten stars!! Finally I've found a way to get DH to eat zucchini. The only change I made was to omit the salt, and the flavor was wonderful with just the right amount of kick from the chili flakes. Thank you Watermelon for sharing the recipe.
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