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 Oliver 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 for an appetizer or for a simple dinner in summer time? I think that is a perfect choice. It’s so easy to make and refreshing taste is perfect for summer time. Especially eating with some cooked grains or pasta which will become a light super when you don’t feel to eat too much!
Even I am a Chinese myself, but from where I grew up, I never have the same style of zucchini dish like this one. I love this dish for a few reasons. First, it’s super easy to make. Second, because the zucchini is only boiled for a few minutes, it actually preserve all the nutrients. Third, you don’t need to stir fire the zucchini, there is less smoke in your kitchen.
I saw this recipe originally from China Szechuan Food by Elaine! For someone doesn’t have a lot of time and energy for cooking after whole day work, this recipe looks like a perfect candidate to cook! But I did make some modifications to this recipe.
- I added Szechuan peppercorn
- I added dried hot pepper to add some kicks to the dish
- also I changed the way how to use garlic in the recipe a little bit
I have to admit that I made this dish yesterday, it turned out so delicious, I finished the whole dish by myself. Three Zucchinis!
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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Cut the Zucchini to strips. In a large pot, bring enough water to boil and put all the strips in the pot. 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 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 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 the hot oil over the Salad. Mix all the seasonings and drizzle over the cooked zucchini strips. |
