Chinese Style Zucchini Recipes

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.

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:

• 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.