CHINESE-STYLE ZUCCHINI
A quick side, this fresh-tasting dish is a good pair with salmon. The toasted sesame seeds really bring out the flavor. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds.
Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHINESE NOODLES & ZUCCHINI
This recipe appeared in the "Cooking Light" magazine. If you enjoy Asian foods and vegetables you will really enjoy this.
Provided by James Craig
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium sized saucepan of water to a boil.
- Add noodles and cook 3 minutes for dried or 1 minutes for fresh.
- Drain.
- Mix oyster sauce, vinegar, and sugar together.
- Spray a wok or skillet with vegetable oil and heat.
- Add zucchini and garlic.
- Stir fry for 3 minutes.
- Add drained noodles and continue to stir fry until noodles begin to crisp.
- Pour oyster sauce mixture into the middle of wok, and toss well; making sure all of the noodles are coated with sauce.
- Spoon onto a serving platter or individual plates and sprinkle with chopped cilantro.
Nutrition Facts : Calories 350.9, Fat 18.1, SaturatedFat 2.6, Sodium 756.8, Carbohydrate 43.2, Fiber 4.1, Sugar 6.7, Protein 7.3
ASIAN-STYLE ZUCCHINI
Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!
Provided by TRINITYJAE
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g
CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY
Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.
Provided by HG Little Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Put chicken in a zip-top bag with enough cornstarch to lightly coat.
- Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g
STIR-FRIED ZUCCHINI WITH HOISIN SAUCE
From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.
Provided by WaterMelon
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter zucchini lengthwise.
- Slice off the soft seed core; it's ok if some seeds remain.
- Arrange the zucchini, cut side up, on paper towels.
- Sprinkle with salt, set aside for 10 mins.
- Blot the zucchini quarters dry with paper towels.
- Cut quarters into 2 inch lengths.
- Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
- Heat a wok or large skillet over med-high heat for 1 min.
- Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
- Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
- Add garlic and chilli flakes, saute for about 15 sec.
- Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
- Remove from wok, sprinkle with toasted sesame seeds and serve immediately.
ASIAN STUFFED ZUCCHINI
"When a friend and I decided to grow zucchini, we had no idea what the results would be," details Rose LaCore of Elizabeth, Minnesota. "We made everything we could think of to use up our crop. This recipe, with its refreshing flavor, found favor with our families."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions., In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes., Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts :
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