STIR-FRIED ZUCCHINI
I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
STIR-FRIED ZUCCHINI
Make and share this Stir-fried Zucchini recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/4-inch pieces.
- In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated.
- Add water, salt and sugar.
- Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
- VARIATION: 1/4 olive OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR.
- COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS.
Nutrition Facts : Calories 56.9, Fat 3.9, SaturatedFat 0.6, Sodium 303, Carbohydrate 5.1, Fiber 1.5, Sugar 4.2, Protein 1.8
STIR-FRIED ZUCCHINI, SHANGHAI STYLE
Make and share this Stir-Fried Zucchini, Shanghai Style recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
- Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
- Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
- Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch.
- Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
- Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency.
- Remove food from wok and set aside.
- Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes.
- Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.
- Serve with hot steamed rice.
Nutrition Facts : Calories 118.3, Fat 7.5, SaturatedFat 1.1, Sodium 430.5, Carbohydrate 11.1, Fiber 2.2, Sugar 7, Protein 3.2
STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
STIR FRY PARMESAN ZUCCHINI
A GREAT side dish to have with any meal! Quick and easy to prepare! A blend of olive oil, butter and seasonings give flavor galore!!!
Provided by Seasoned Cook
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini into thin slices.
- In a large saucepan combine olive oil and butter. Add zucchini and saute on low heat until tender. Before removing from heat, sprinkle with salt and garlic powder.
- Place in serving bowl and sprinkle with fresh parmesan cheese.
Nutrition Facts : Calories 158.8, Fat 13.7, SaturatedFat 3.9, Cholesterol 10.2, Sodium 248.8, Carbohydrate 8.3, Fiber 2.6, Sugar 6.5, Protein 3.2
STIR-FRIED ZUCCHINI RECIPE
The easiest side dish using fresh zucchini because it's ready in 15 minutes or less.
Provided by Steph Loaiza
Categories Side Dish
Time 13m
Number Of Ingredients 6
Steps:
- Dice zucchini into 1/4-inch pieces.
- Heat oil In a skillet over medium-high heat, then add zucchini, garlic, and Worcestershire sauce until zucchini is soft (about 6-8 minutes), adding 2-3 teaspoons of water if necessary.
- Sprinkle sesame seeds and green onions over the top, and serve warm.
Nutrition Facts : Calories 28 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 35 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STIR-FRIED ZUCCHINI WITH HOISIN SAUCE
From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.
Provided by WaterMelon
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
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.
EASY ZUCCHINI STIR-FRY
Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!
Provided by sheistyb
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 10.5 g, Fat 3.6 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 209.7 mg, Sugar 5.8 g
STIR-FRY ZUCCHINI
Make and share this Stir-Fry Zucchini recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir-fry onion and garlic in oil for 1 minute.
- Add zucchini and brown sugar.
- Stir-fry for about 5 minutes.
- Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.
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