Saturday 15 February 2014

Stir-fried Spicy courgettes recipe

Stir-fried spicy courgettes with ginger

Stir-fried courgettes - mildly spicy and lots of flavour...

I've recently been learning about the Sze Chuan (Si Chuan, 四川 ) style of cooking from Terry Tan's "The Food and Cooking of Si Chuan and West China".  Sze Chuan cuisine is well known for being spicy, fiery sometimes leaving your tongue with a tingling sensation (think Sze Chuan peppers!).

This Sze Chuan inspired recipe (adapted from Terry's book) does not have chillies in it, but rather it is the heat from ginger root combined with flavoursome sauces that bring this very ordinary vegetable to life.  The stir-fried courgettes are then served with rice, as a vegetable side.

It won't be long now before we will grow our own courgettes in the garden, but for now, we used Sainsbury's basics courgettes and garlic.

Stir-fried spicy courgettes

Serves 4 as a vegetable side


450g courgettes, sliced
1 tablespoon vegetable oil
1 tablespoon ginger, minced
2 garlic cloves, minced
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon sugar


1. Blanch the courgettes in boiling water for 2 minutes. Drain and set aside.

2. Heat oil in wok or pan over a medium heat.  Add ginger and garlic and stir fry for 30 seconds until fragrant.  Then, add courgettes and sauces and stir-fry for 2-3 minutes.

Cook's Notes:   1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; Pinch is equiv. to 1/8 teaspoon

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