Has no idea what to do with zucchini? Besides doing a seasoned zucchini, zucchini pasta, you can also do a simple stir-fry. Replace fresh bamboo shoot with silken tofu, if desired. Preparation: 10 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 100g yellow zucchini, cut into cubes
° 100g green zucchini, cut into cubes
° 75g fresh bamboo shoot, blanched and cut into cubes
° 1 clove garlic or 1 slice ginger
° salt to taste
° 1-2 slices carrot (for garnish), finely chopped
Seasoning
° 120ml water
° ½ teaspoon sugar
° ½ teaspoon sesame oil
° 1 tablespoon corn flour
Method
1. Combine all seasoning ingredients in a bowl and mix well. Set aside.
2. Heat the oil in a wok. Add the garlic or ginger and fry till fragrant.
3. Throw in the zucchini and bamboo shoot and stir-fry for 2-3 minutes. Season to taste with salt. Pour in the seasoning and stir-fry till the sauce thicken.
4. Transfer to a serving dish, garnish with finely chopped carrot and serve immediately.
Seasoning
° 120ml water
° ½ teaspoon sugar
° ½ teaspoon sesame oil
° 1 tablespoon corn flour
Method
1. Combine all seasoning ingredients in a bowl and mix well. Set aside.
2. Heat the oil in a wok. Add the garlic or ginger and fry till fragrant.
3. Throw in the zucchini and bamboo shoot and stir-fry for 2-3 minutes. Season to taste with salt. Pour in the seasoning and stir-fry till the sauce thicken.
4. Transfer to a serving dish, garnish with finely chopped carrot and serve immediately.
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ReplyDeleteLooks delicious! Fresh bamboo shoots are so tasty, they're nothing like the canned ones. Sometimes I like to just have cooked zucchini with a little bit of fermented bean curd. :-)
ReplyDeleteI shall try cooking zucchini with fermented bean curd, I still have one zucchini left. Thanks Chow vegan. Cheers :)
ReplyDeleteFresh bamboo shoot is available at NTUC or Sheng Siong and some other supermarket :)
ReplyDeleteLooks so colorful and inviting !
ReplyDelete