13 Jul2005

Over the years I have tinkered with this 10 minute zucchini dish azuch1that is delicious and extremely easy to make. First slice the zucchini into longish strips about 2 inches long and about half an inch wide or thinner. Slice up some white onions. Put a pan on high heat and wait for it to get very hot. Add some vegetable oil then follow with the onions. There should be a nice hiss when the onions hit the fat. Shake the pan often to flip the onions around until they start to get a little cooked, say 1 minute or so. Add the zucchini and continue to shake the pan to prevent its contents from sticking to the bottom of the pan. Add lemon or calamansi juice, some Kikkoman or light soya sauce, cracked black pepper and as you are about to remove the pan from the flames, sprinkle some sesame seeds and a dash of sesame oil on the veggies.

Do not overcook this dish. The zucchini should azuch2still hold its shape well and the dish must look “fresh,” not stewed! If it is overly watery, the flames were not hot enough and/or you cooked it for too long. This dish tastes terrific…almost like a vegetarian version of bistek tagalog. Salt from the soy sauce, sour from the lemon, flavor of sesame and the nice sweetness of onions…yum! Goes well with a steak, some fried chicken, a piece of fish. Rice is a must. Enjoy!

 

COMMENTS:

  1. schatzli says:

    I add mine with thin slices of ginger.

    Jul 13, 2005 | 4:09 pm

     
  2. virgilio castillo says:

    It’s zucchini season where I live; a kilo costs about 1 Euro. Slice 6 medium-size zucchinis about a cm and fry them until brown on both sides. Marinate with balsamic vinegar, lime juice, crushed garlic (I use abut 4 big cloves), pepper, vegie cube stock, dash of sugar, coarsely chopped parsley, and virgin olive oil. Refrigerate for one hour or more. Serve with white bread (olive bread is very good). Yummy!

    Went to Market Market when I was home in March and found some zucchinis. Bought quite a lot. Surprised that the tindera asked me how to cook them! Ditto with basil leaves.

    Jul 13, 2005 | 10:44 pm

     
  3. virgilio says:

    We have so much zucchinis in the garden that I concocted a recipe with tofu, sundried tomatoes, teriyaki sauce, sesame oil, coreander, and sprinkled them with chili powder. Whoa!

    Jul 13, 2005 | 11:12 pm

     
  4. ajay says:

    Zucchini intimidates me but having read this entry, i was inspired to try your recipe for lunch today and it was great! i omitted the sesame oil & sesame seeds and forgot to put the lemon as well..just sauteed the zucchini in olive oil and a little butter with some teriyaki marinade. This is my latest favorite veggie/side dish…thanks!!

    Jul 16, 2005 | 5:09 pm

     
  5. Marketman says:

    Ajay, glad you enjoyed it! It’s a really easy vegetable to handle and cook. Teriyaki marinade sounds like a great idea.

    Jul 16, 2005 | 5:15 pm

     
 

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