Easy and basic Chinese style Zucchini salad is one of the best side dishes in summer when fresh and tender Zucchini is dominating on the market.
Though we have lots of famous meat dishes in Chinese cuisine, we pay more attention to vegetables on our daily table. Zucchini is a new member to Chinese vegetables with only a history less than 10 years. We have a similar specie which is dark green and round, usually shredded and simply stir fried with garlic. But Zucchini has obtained the popularity quickly in recently. And my favorite way to cook this lovely vegetable is to make a basic salad.
Ingredients
- 3 zucchinis, cut into strips
- 2 green onions, chopped
- 1 clove garlic, minced
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black vinegar
- 1 tablespoon sesame oil
- 1/8 teaspoon sugar
- salt to taste
Instructions
Bring enough water to a boiling in a large pot and then blanch the strips for 2-3 minutes until well softened. Transfer out and place in a serving plate.
Mix all the seasonings and drizzle over the zucchini.
Heat up oil in a pan and fry garlic until aroma. Then pour the garlic oil over the salad, decorate with chopped red pepper circles and serve immediately.
- 3 zucchinis , cut into strips
- 2 green onions , chopped
- 1 clove garlic , minced
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. black vinegar
- 1 tbsp. sesame oil
- 1/8 tsp. sugar
- salt to taste
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Bring enough water to a boiling in a large pot and then blanch the strips for 2-3 minutes until well softened. Transfer out and place in a serving plate.
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Mix all the seasonings and drizzle over the zucchini.
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Heat up oil in a pan and fry garlic until aroma. Then pour the garlic oil over the salad, decorate with scallion and chopped red pepper circles and serve immediately.
To make a spicy version, you can add some Chinese chili oil or chop one fresh Thai pepper and sprinkle with seasoning before pouring the hot oil.
When do you use the scallions?
I use chopped scallions as a decoration only.
Looks super yummy and healthy! Question: the black vinegar is balsamic? I don’t know another black vinegar 🙂
I use Chinese black vinegar, but you can use balsamic for sure.
I love your recipes and I thank you very much for taking the time to share them.
Elaine,
I love zucchini and will definitely try your recipe..
Salut Elaine !
Encore merci pour tes recettes gourmandes…le choix est vaste et satisfait même les plus difficiles !!!
Very good dish, I would add whole sichuan peppercorn into the oil for a few minutes, and then tossing away before put in the chopped garlic. going to try it tonight!
Hi Elaine, I have tried the recipe! It is actually very delicious!
hi Eleine
great site ,i try all ready a few recipies
now i look by salad & cold dishes and think
do you have also recipies for bbq
Richy,
I have two BBQ dishes on the site. Traditional Char Siu and hoisin char siu.
Really easy & delicious recipe! Thanks so much for sharing
Thanks for the feedback. Happy cooking!
Great recipe! I have zucchinis from the garden and I find new ways to accomodate them. I steamed the zucchinis but the pieces were a bit too thick so the sauce didn’t penetrate them enough to my taste.
I put a little bit too much oil to heat up the garlic too… and despite the two grated cloves, the taste was barely showing. Did I cooked them too much? The garlic was turning beige-golden.
Added a few sichuan peppercorn in the oil too, couldn’t resist…
Thank you. Enjoy your Zucchini season.
Just came from Yunnan and Sichuan stayed for 5 weeks and had wonderful food all along. Didn’t see any zucchini’s over there but wanted to try is recipe and is very good, even though zucchini’s don’t have any particular taste the reste of the ingredients makes an explosion of different tastes in your mouth. Loved it!
I love Zucchini very much in summer. Love to cook it as salad or use it in pancakes.