First zucchini of the season! Purchased, alas – our zucchini went in kind of late. We’re seeing signs of some forming, though, which is exciting. This heat is good for something. Oddly enough, our first zucchini look like being yellow ones too.
This was quick, simple, and tasty; words I always like to hear. Best served with some rice or noodles. We ate it with some broiled fish and noodles; any simple protein will do.
2 to 4 servings
Make the Sauce:
1 to 2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
chile-garlic sauce OR dry chile flakes to taste
Mix it all in a small bowl and set aside.
Cook the Zucchini:
1 small onion, with greens if possible
2 medium (500 g, 1 pound) zucchini
1 clove of garlic
1 tablespoon mild vegetable oil
Peel the onion and cut it in half, then into slivers. Chop the greens and set aside by themselves, if you have them. Wash and trim the zucchini, and slice them into large bite-sized pieces. Peel and mince the garlic.
Heat the oil in a large skillet, and when it is very hot add the zucchini and onion. Cook stirring frequently, for 4 to 7 minutes, until the zucchini is browning and is nearly cooked to your liking.
Add the garlic and onion greens if possible, and stir them in well; continue cooking for another minute until the garlic is nicely fragrant. Scrape in the sauce, and mix in well. Continue cooking and stirring until the vegetables are well-coated in the sauce and it has been absorbed or clings to the vegetables; just another minute or so. Turn out onto a serving dish and serve at once.
Last year at this time I made Haskap Frozen Yogurt.