Szechuan Style Zucchini Salad

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Szechuan Style Zucchini Salad

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Adjust Servings:
3 small Zucchini
10-15 pieces Szechuan peppercorn
2 pieces dried red pepper
3-4 gloves, Minced Garlic
1 stem, chopped Scallion
3 TableSpoons Seasoning Oliver Oil
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Chinese Black Vinegar
1 Tablespoon Sesame Oil
1/4 Teaspoon Sugar
A pinch Salt
  • Vegan

The best simple dish for Summer time! Very refreshing and delicious!

  • 15
  • Serves 2
  • Easy


  • Seasoning



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:

Black Sesame Puree (黑芝麻糊)

Pecans/Walnuts Puree (核桃酪)

Homemade Three Red Sweet Soup

Sea Salt Sautéed Shishito Peppers

Steamed Eggplant with Sesame Soy Dressing

Toasted French Bread Slices

Rosebuds and Lemon Tea

Honeydew Smoothie – Vegan Version

Five Color Vegetarian Fried Rice


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10 mins

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.


Garnish all chopped scallion and 1/2 minced garlic on the top of the cooked zucchini.


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.


Pour the hot oil over the Salad. Mix all the seasonings and drizzle over the cooked zucchini strips.


Living the fast-paced life in the heart of New York City. By day, I'm a dedicated professional at a top financial firm, navigating the thrilling world of finance. By night, I'm a passionate food blogger, dancing through the kitchen and savoring every bite of life's culinary delights. Cooking is my therapy, dancing is my joy, and indulging in great meals is my ultimate reward. A few fun facts about me: Food Enthusiast: Turning fresh ingredients into mouth-watering dishes and sharing tips and tricks on my blog. Dancing Diva: Whether it's salsa, ballroom, or a spontaneous kitchen dance party, I love to move to the rhythm of life. Bookworm & Reviewer: I dive into books ranging from financial wisdom to culinary arts and beyond. I enjoy writing reviews that spark conversation and inspire fellow readers. NYC Explorer: On a never-ending quest to discover the best eats, hidden gems, and culinary hotspots in this incredible city. Join me as I balance the exhilarating world of finance with my love for food, dance, and captivating reads. Let's embark on a flavorful and intellectual journey together, one delicious meal and insightful book at a time!

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