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Spicy zucchini with Szechuan pepper

updated

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Ingredients for 4 servings:

  • 600 g zucchini
  • 4 chili peppers, red, dried
  • 1 tsp, heaped pepper, Szechuan-
  • 3 tbsp rapeseed oil
  • 1 tbsp sesame oil, dark
  • 2 tbsp soy sauce
  • 1 ½ tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the zucchini and halve it lengthwise, then slice or grate the zucchini into thin strips about 6 cm long. Heat the rapeseed oil and sesame oil in a pan or wok. Add the Szechuan peppercorns and finely chopped chili peppers and fry over high heat until fragrant. Then add the zucchini strips, season with salt, and continue frying for about 2 minutes. Mix the soy sauce with the sugar, pour this mixture over the zucchini, and continue cooking briefly. Season with vinegar to taste and serve lukewarm. This can be made ahead of time and then briefly tempered in the microwave!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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