Zucchini stir fry with chicken is fast, easy to cook, healthy, and is ready in 25 minutes. This stir-fry recipe with an Asian spin is a welcoming change to bake, roast, and grill zucchini.
It is a brilliant way to turn the humble Zucchini into a Chinese restaurant-style dish in no time.
Although it is not the most traditional way to cook Chinese dishes, the crunchy mouthfeel is quite suitable for Asian tastebuds.
Here is my version of zucchini stir fry with chicken. I also add some wood ear mushroom 木耳 to give it some extra texture and color.
Note: If you are looking for a vegetarian version, omit the chicken and oyster sauce. Add some mushroom of your choice and increase a bit of the light sauce. You can use it as the side dish for your entree,
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/zucchini-s... )
Ingredients A
400g chicken breast meat
1 tbsp light soy sauce
1/2 tsp sesame oil
1/4 tsp salt
1/2 tsp sugar
1/2 tsp cornstarch
1 tbsp Shaoxing wine
1/4 tsp ground white pepper
1 tbsp vegetable soil
Ingredients B
700g zucchini (green and yellow one each)
5 slices ginger, cut into thin slices
Five cloves garlic, coarsely chopped
1 tbsp chopped scallion, white section
70g carrot, slice thinly
10g wood fungus 木耳, cut into strips
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp salt
1 tsp cornstarch (mixed with 1 tbsp water to form a slurry)
Method:
For the chicken:
- Cut the chicken breast meat into thin slices.
- Marinate with other ingredients in A for thirty minutes or longer.
- Heat some oil in a pan. Pan-fry the breast meat over low heat until lightly brown on both sides. Set aside.
For the vegetables:
- Cut off both ends of the zucchini. Quartered it lengthwise, remove part of the seeds, then cut it into one-inch slices.
- Soak the wood fungus for thirty minutes or until fully hydrated, then cut it into thin strips.
- Blanch the zucchini and carrots in boiling water for one minute, drain.
- Saute the ginger, garlic, and scallion with oil until aromatic. Add the soaked wood fungus, then the blanched carrots and zucchini, and stir-fry over medium heat for one minute.
- Season with oyster sauce, salt, and sugar.
- Return the pan-fried chicken to the pan.
- Thicken the sauce with the cornstarch slurry, Dish out and serve.
#翠玉瓜 #ZucchiniStirFry #CourgetteStirFry
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Негізгі бет Тәжірибелік нұсқаулар және стиль Zucchini stir fry with chicken - How to prepare easy Chinese takeout
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