Zucchini Stir-Fried With Garlic

Updated February 23, 2016

From:  China

6 servings

Cooking Methodstir-frying



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Coursevegetable

Dietary Considerationvegan, vegetarian


Five Ingredients or LessYes


Taste and Texturecrisp, garlicky, light, savory

Type of Dishvegetable


  • 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


  1. 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.

  2. Put the strips in a bowl. Add 2 teaspoons of the salt and mix well.

  3. Set aside for 15 minutes. Drain and pat as dry as possible in a dish towel.

  4. 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.

  5. 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.

  6. Add the shao hsing by pouring it around the edges of the wok and letting it slither down toward the zucchini.

  7. Stir again and serve immediately.

  8. 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.



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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.


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