Ingredients
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3 small Zucchini
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10-15 pieces Szechuan peppercorn
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2 pieces dried red pepper
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3-4 gloves, Minced Garlic
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1 stem, chopped Scallion
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3 TableSpoons Olive Oil
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Seasoning
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1 Tablespoon Soy Sauce
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1 Tablespoon Oyster Sauce
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1 Tablespoon Chinese Black Vinegar
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1 Tablespoon Sesame Oil
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1/4 Teaspoon Sugar
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A pinch Salt
Directions
Chinese Szechuan Style Zucchini Salad: The Perfect Summer Appetizer
Looking for a refreshing summer dish that’s both easy to make and delicious? Try this Chinese Szechuan Style Zucchini Salad! Whether you’re serving it as an appetizer or a light dinner, this dish is a perfect choice. Pair it with cooked grains or pasta for a satisfying meal without feeling too full.
Why This Zucchini Salad is a Winner
Even though I’m Chinese, I never encountered a zucchini dish quite like this where I grew up. Here’s why I love it:
- Super Easy to Make: This recipe requires minimal effort and time.
- Nutrient-Rich: Boiling the zucchini for just a few minutes helps preserve its nutrients.
- Low Smoke Cooking: No need for stir-frying, so your kitchen stays smoke-free.
Recipe Inspiration and Modifications
I originally found this recipe on China Szechuan Food by Elaine. It looked perfect for someone like me who’s often too tired to cook after a long day. I made a few modifications to amp up the flavor:
- Added Szechuan Peppercorn: For that authentic Szechuan kick.
- Added Dried Hot Pepper: To spice things up.
- Tweaked the Garlic: Changed the way garlic is used to enhance the taste.
Personal Touch
I made this dish yesterday and it turned out so delicious that I ended up eating the whole thing by myself—three zucchinis gone in no time!
Let’s Make Chinese Szechuan Style Zucchini Salad!
Final Thoughts
This Chinese Szechuan Style Zucchini Salad is a delightful and nutritious summer dish that’s easy to make and bursting with flavor. Give it a try and let me know how it turns out in the comments below. Don’t forget to subscribe to my blog for more delicious and easy recipes!
Related Vegan Recipes:
Sea Salt Sautéed Shishito Peppers
Steamed Eggplant with Sesame Soy Dressing
Honeydew Smoothie – Vegan Version
Five Color Vegetarian Fried Rice
Steps
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1
Done
10 mins
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Boil the ZucchiniCut the Zucchini to strips. In a large pot, bring enough water to boil and put all the strips in the pot with a few drop of Oliver oil and salt. Cook for 2-3 minutes until softened. Transfer the zucchini strips to a serving plate. |
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2
Done
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Garnish on top of the DishGarnish all chopped scallion and 1/2 minced garlic on the top of the cooked zucchini. |
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3
Done
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Heat Up the OilHeat up sesame oil in a sauce pan, when it's hot, put in Szechuan peppercorn, dried red pepper and 1/2 minced garlic into the oil and fry until aroma and garlic turning to a little bit brownish. |
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4
Done
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Pour over the hot oilPour the hot oil over the Salad. Mix all the seasonings and drizzle over the cooked zucchini strips. Now your dish is ready to serve! |
