|Nutritional Guidelines (per serving)|
|Servings: 2 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Zucchini is a high-moisture vegetable and not too tough, which makes it perfect for stir-frying. If you like, feel free to spice up this easy zucchini stir-fry by adding 1/4 to 1/2 teaspoon of chili paste with the ginger.
- 2 large zucchini
- 1 tablespoon vegetable oil
- 1 teaspoon minced ginger
- 1/2 teaspoon salt
- 1 teaspoon sugar, or to taste
- 1 tablespoon Chinese rice wine or dry sherry
Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
When the oil is hot, add the ginger and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt and sugar all over. Stir-fry for a minute, then stir in the rice wine or dry sherry.
Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.