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.
This is my new go to recipe for zucchini. Thanks Elaine!
Must be the top 1 lazy dishes in summer.
I am a little confused.
How much oil do you heat up with the garlic? The only oil in the recipe is the sesame oil in the sauce. Is that the oil you heat up? The picture looks like a neutral oil, and more than 1 tablespoon, it looks like a few tablespoons.
Around 2 tbsp.
Can you make this a day advance to store in fridge? So we can serve as a cold salad?