why make this recipe
Spicy Asian Zucchini is a tasty and easy dish that brings a bit of Asian flavor to your meal. It’s perfect as a side dish and offers a unique twist on the standard zucchini preparation. The combination of crispy shallots and a spicy sauce makes it delightful. Plus, it’s a healthy option that can be made quickly.
how to make Spicy Asian Zucchini
Ingredients:
- 5 zucchini, small / medium (cut in half lengthways)
- 1 tbsp canola oil (or other plain oil)
- 3/4 tsp cooking/kosher salt
- 1/4 cup crispy fried shallots
- 1 green onion stem (finely sliced)
- 1 tbsp canola oil (or other plain oil)
- 3 garlic cloves (finely minced)
- 1 tbsp sambal oelak (sub sriracha or chilli crisp)
- 1 tbsp sesame oil (toasted)
- 1 tbsp soy sauce (light or all-purpose NOT dark soy)
- 2 tbsp mirin (sub honey)
Directions:
- Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.
- Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
- Cool the pan slightly, then return to medium heat. Heat the oil, then sauté the garlic until light golden. Add remaining sauce ingredients, simmer for 30 seconds until syrupy.
- Pour sauce over zucchini, pile on crispy Asian shallots and green onion. Enjoy!
how to serve Spicy Asian Zucchini
You can serve Spicy Asian Zucchini warm, right after cooking. It pairs well with rice, grilled chicken, or fish. You can also serve it as a stand-alone side dish at a gathering or a family dinner.
how to store Spicy Asian Zucchini
If you have leftovers, store them in an airtight container in the fridge. They should be good for about 2 to 3 days. Reheat in the microwave or in a pan when ready to eat. The crispy shallots might lose some crunch, but it’ll still taste great!
tips to make Spicy Asian Zucchini
- Use fresh zucchini for the best flavor and texture.
- Adjust the spiciness of the dish by adding more or less sambal oelak according to your taste.
- For added crunch, sprinkle on some extra crispy shallots right before serving.
variation
You can also add different veggies to the dish, such as bell peppers or mushrooms, for extra flavor and nutrition. If you’re looking for a vegan option, just use plant-based oil and skip the mirin for a similar substitute.
FAQs
1. Can I use other types of squash instead of zucchini?
Yes, you can use other types of squash like yellow squash or even cucumber, although the cooking times may vary.
2. What can I substitute for sambal oelak?
You can use sriracha or chili crisp as a substitute. Adjust the amount to your spice preference.
3. Can I make this dish ahead of time?
It’s best served fresh, but you can prep the zucchini and sauce in advance. Just combine them before serving for the best taste.
Feel free to enjoy this simple yet flavorful dish as part of your next meal!
Spicy Asian Zucchini
Ingredients
Main Ingredients
- 5 pieces small/medium zucchini (cut in half lengthways) Use fresh zucchini for the best flavor and texture.
- 1 tbsp canola oil (or other plain oil)
- 3/4 tsp cooking/kosher salt
- 1/4 cup crispy fried shallots For extra crunch, sprinkle some right before serving.
- 1 stem green onion (finely sliced)
Sauce Ingredients
- 2 tbsp canola oil (or other plain oil)
- 3 cloves garlic (finely minced)
- 1 tbsp sambal oelak (sub sriracha or chilli crisp) Adjust according to your taste.
- 1 tbsp sesame oil (toasted)
- 1 tbsp soy sauce (light or all-purpose, NOT dark soy)
- 2 tbsp mirin (sub honey) Skip for vegan option.
Instructions
Preparation
- Toss the zucchini in oil then sprinkle with salt and toss to coat all over.
Cooking Zucchini
- Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden.
- Turn the zucchini and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with the remaining zucchini.
Making the Sauce
- Cool the pan slightly, then return to medium heat. Heat the oil, then sauté the garlic until light golden.
- Add remaining sauce ingredients, simmer for 30 seconds until syrupy.
Serving
- Pour sauce over zucchini, pile on crispy Asian shallots and green onion. Enjoy!