Zucchini Stir-Fried With Garlic

Updated August 31, 2017

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Cookbook

Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Published by Knopf

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Editor's Note: When life hands you zucchini, make this recipe for Zucchini Stir-Fried With Garlic! This easy vegetarian recipe can be served as either a side dish or main course. After you stir fry the zucchini, serve each portion on a bed of rice. The six-ingredient squash recipe uses plenty of zucchini, so keep this recipe in mind if your backyard yields an abundance of this produce. When making this zucchini stir fry, get cooking by using your wok. It will make a difference! The recipe's author has included tips on how to serve this recipe the next day, too.

From: China

Serves6 servings

Cooking MethodStir-frying

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

Occasional Fresco, Buffet, Casual Dinner Party, Family Get Together

Recipe CourseMain Course, Side Dish, Vegetable

Dietary ConsiderationVegetarian

EquipmentWok

Taste and TextureCrisp, Garlicky, Light, Savory

Type of DishVegetable

Ingredients

1½ pounds small (about 6 inches) zucchini
About 2¼ teaspoons salt
3 tablespoons vegetable oil
4 cloves garlic, peeled and minced
¼ teaspoon sugar
1 tablespoon shao hsing wine or dry sherry

Instructions

Trim away the zucchini ends. Do not peel the zucchini. Cut each zucchini lengthwise into ¼-inch-thick slices. Lay each slice down on a cutting board and, with a sharp pointed knife, cut it into ¼-inch-wide strips. These strips may now be cut so they are about 2½ inches in length.
Put the strips in a bowl. Add 2 teaspoons of the salt and mix well.
Set aside for 15 minutes. Drain and pat as dry as possible in a dish towel.
Heat the oil in a wok or skillet over medium-high heat. When hot, put in the garlic. Stir and fry for a few seconds until the garlic has browned lightly.
Put in the zucchini. Stir and fry for about 3 minutes or until the zucchini has just cooked through but still retains some crispness. Add the sugar and stir quickly.
Add the shao hsing by pouring it around the edges of the wok and letting it slither down toward the zucchini.
Stir again and serve immediately.
Or if you wish to eat it cold, spread it out on a large plate as soon as it is cooked and let it cool off. Then put it in a covered container and refrigerate it.

1981 Madhur Jaffrey

Share This Recipe

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SissieSass

Jun 29, 2017

I am so happy that you left the peel on the zucchini. It adds so many more nutrients to the dish than if you were to peel the veggie. My mom uses this vegetable all the time to get in a little more good foods to our diet. She would even make chocolate cake with zucchini, and you could never tell it had vegetables in it. The cake was so moist and delicious.