Simple stir-fried zucchini with garlic 小炒西葫芦 

A simple and flavorful Chinese method to cook zucchini, using aromatic garlic and a special technique that keeps the zucchini tender but al dente. Serve as part of a meal with rice and several other Chinese dishes, or as a vegetable side.

Zucchini has spongy flesh that releases a lot of water, so it can quickly become soft and mushy when cooked, or remain undercooked with a raw bite.

To prevent either of these outcomes, salt the zucchini before stir-frying. This extra step will get some flavor into the zucchini and break down the spongy flesh, creating a wonderfully al-dente but tender texture after just a brief time in the wok.

With its slightly sweet, tangy flavors and aromatic garlic, this dish is delicious with a bowl of rice to soak up all those umami-rich juices.

How to Make Stir-Fried Zucchini

1. Cut and salt the zucchini. Cut each zucchini in half crosswise, then slice lengthwise into quarters. Cut off the seedy portions and discard (or eat); cut wedges into lengthwise ¼ inch slices. Toss in a large bowl with salt and let sit for 7-8 minutes. Rinse off the salt from the zucchini and gently squeeze to drain off water.

2. Prepare the sauce. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, ketchup, and sugar. 

3. Stir-fry the zucchini. Heat a wok or saute pan over high heat until it is nearly smoking, then add the oil and quickly swirl it around to coat the bottom. Immediately add the garlic and cook until it smells delicious but hasn’t started browning, about 20 seconds. Add the zucchini and stir-fry to coat everything in the fragrant oil, about 1 minute. Add the sauce and stir-fry until the zucchini is softened and the sauce is slightly reduced, about 2 minutes.

OPTIONAL GARNISH, IF USING HOMEGROWN ZUCCHINI: Use the squash blossoms to make an extra whimsical, crunchy garnish. Heat about a cup of oil in a small pot to 350°F (177°C). Whisk the cornstarch and flour together in a bowl, and add enough cold water to make a thin batter. Dip the squash blossoms in the batter and let the excess drip off. Drop in the oil and fry, turning frequently, until golden brown, about 4 minutes. Cut in half before garnishing.

Plated with the optional tempura squash blossom, garnished with sesame seeds.

📖 Recipe

Simple stir-fried zucchini with garlic 小炒西葫芦 

★★★★★

5 from 2 reviews

Simple and flavorful Chinese method to cook zucchini, with aromatic garlic and a special technique that keeps the zucchini al dente. Serve as part of a meal with rice and several other Chinese dishes, or as a vegetable side.

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 3 1x
• Category: Stir-Fry
• Method: Stir-Fry
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the stir-fry:

• 2 medium or 3 small (1 pound / 450 grams) zucchini (courgette)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 3 cloves garlic, thinly sliced

For the sauce:

• 1 tablespoon soy sauce
• 2 teaspoons vegetarian oyster sauce
• 1 tablespoon ketchup 
• 2 teaspoons granulated sugar

Instructions

1. Salt the zucchini. Cut each zucchini in half crosswise, then slice lengthwise into quarters. Cut off the seedy portions and discard (or eat); cut wedges into lengthwise ¼ inch slices. Toss in a large bowl with salt and let sit for 7-8 minutes. Rinse off the salt from the zucchini and gently squeeze to drain off water.
2. Prepare the sauce. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, ketchup, and sugar. 
3. Stir-fry the zucchini. Heat a wok or saute pan over high heat until it is nearly smoking, then add the oil and quickly swirl it around to coat the bottom. Immediately add the garlic and cook until it smells delicious but hasn’t started browning, about 20 seconds. Add the zucchini and stir-fry to coat everything in the fragrant oil, about 1 minute. Add the sauce and stir-fry until the zucchini is softened and the sauce is slightly reduced, about 2 minutes. Plate with the tempura squash blossom, garnish with sesame seeds and serve.

Notes

To make the squash blossom tempura garnish (optional):

2-3 squash blossoms

2 tablespoons cornstarch + 2 tablespoons flour

Ice-cold water

Heat about a cup of oil in a small pot to 350°F (177°C). Whisk the cornstarch and flour together in a bowl, and add enough cold water to make a thin batter. Dip the squash blossoms in the batter and let the excess drip off. Drop in the oil and fry, turning frequently, until golden brown, about 4 minutes. Cut in half before garnishing