Stirfriedzucchinishanghaistyle Recipes

Steps:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Steps:

• Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
• Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
• Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.

Steps:

• Rub zucchini slices with garlic.
• Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
• Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Steps:

• Cut zucchini into 1/4-inch pieces.
• In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated.
• Add water, salt and sugar.
• Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
• VARIATION: 1/4 olive OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR.
• COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS.

Steps:

• Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
• Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
• Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
• Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch.
• Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
• Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency.
• Remove food from wok and set aside.
• Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes.
• Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.
• Serve with hot steamed rice.

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.

Steps:

• Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
• Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
• Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

Steps:

• Heat vegetable & sesame oils in skillet, over medium heat.
• Stir in onions, cook and stir 5 minutes.
• Add zucchini, cook and stir about 2 minutes.
• Stir in teriyaki sauce, soy sauce, sesame seeds, and ginger. Cook and stir 5 minutes, or until zucchini are fork tender.
• Stir in pepper and serve hot.

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.