Chinese and Thai are our favourite cuisines and we love it little more than other cuisines. Except for our younger one, we all prefer to go to our favourite Asian restaurant while dining out. She is not really fond of the Chinese food and prefers pizza or pasta anytime.
My husband and I had Thai food first time when we went to the US after marriage. We had a favourite Thai restaurant where we used to go frequently and one of the dishes which we always used to order was called – Volcano chicken. We miss it here in India as we have not come across a similar dish till now.
Asian cuisine includes Chinese, Japanese, and Vietnamese cuisine. It is a mix of different flavours. There are few vegetables which are very common in Asian dishes like carrots, capsicum, beans, Chinese cabbage, zucchini and a lot of ginger and garlic. Today we are talking about Zucchini which is the main ingredient of our recipe.
Zucchini is also called summer squash and it is mainly a summer vegetable. It’s available in two colours – Yellow and green. I love both the varieties and make sure to include them in my Chinese or Thai cooking. It is rich in Vitamin C, A, and fiber and resembles a cucumber in size. It is a light summer vegetable which can help to reduce weight as its low in calories and is 95% water.
The flower of Zucchini is edible and is used in Italian and French cooking.
Coming to our recipe, Zucchini Asian style is a stir fry recipe which is very easy and simple recipe. While buying Zucchini make sure, it is firm and fresh. While cooking it shrinks as the water content reduces. It is advisable to apple salt before cooking. Make sure not to peel it as its outer coating is a rich source of beta-carotene.
Zucchini stir-fry Asian style has another healthy ingredient which is common in Asian cuisine – Sesame seeds. They are small but their nutritional benefits are big. They are a rich source of calcium.
This recipe is perfect for summers and that’s why included it in my series. You can include it in your summer salads.
- 1 teaspoon butter
- 1 large zucchini, halved lengthwise and cut into 1-inch slices
- 2 tsp soy sauce
- 2 tablespoons sesame seeds
- Minced or grated garlic - 2-3 cloves
- Black pepper and salt to taste
- 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.
Asian stir fry vegetables can include carrots, broccoli and tofu along with Zucchini.