Zucchini Stir Fry Food

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

STIR-FRY ZUCCHINI

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.

STIR-FRIED ZUCCHINI

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.

EASY ZUCCHINI STIR-FRY

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.

ZUCCHINI STIR FRY

Steps:

• Cut the chicken breast meat into thin slices.
• Marinate with other ingredients in A for thirty minutes or longer.
• Heat some oil in a pan. Pan-fry the breast meat over low heat until lightly brown on both sides. Set aside.
• Cut off both ends of the zucchini. Quartered it lengthwise, remove part of the seeds, then cut it into one-inch slices.
• Soak the wood fungus for thirty minutes or until fully hydrated, then cut it into thin strips.
• Blanch the zucchini and carrots in boiling water for one minute, drain.
• Saute the ginger, garlic, and scallion with oil until aromatic. Add the soaked wood fungus, then the blanched carrots and zucchini, and stir-fry over medium heat for one minute.
• Season with oyster sauce, salt, and sugar.
• Return the pan-fried chicken to the pan.
• Thicken the sauce with the cornstarch slurry, Dish out and serve.

STIR FRY PARMESAN ZUCCHINI

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.

SPICY GARLIC SOY SAUCE ZUCCHINI STIR FRY

Steps:

• Heat oil in a frying pan over medium high heat. Once oil is hot, sauté garlic, white parts of scallion, and red chilies until fragrant, about 1 minute.
• Add zucchini into the pan, stir to mix well, and cook for 2-3 minutes, until the zucchini is tender but still crispy.
• Mix together soy sauce, sugar, Shaoxing wine, and Chinese black vinegar, then pour this sauce mixture into the pan. Gently toss to coat the zucchini.
• Once the sauce boils, add in corn starch slurry and keep stirring until the sauce is thick.
• Turn off heat, add sesame oil and half of the green part of scallions, and toss gently.
• Transfer the zucchini to a serving plate and garnish with the rest of the green part of scallions.

ZUCCHINI STIR FRY

Steps:

• Rinse all the veggies. Slice onions and bell peppers thin. Chop zucchini to ¼ inch thickness. Chop ginger and garlic.
• Pour oil to a hot pan. Stir fry ginger and garlic for 30 seconds.
• Add onions and fry until transparent. Then stir fry bell peppers for 30 seconds.
• Next add zucchini and stir fry on a high heat until half done yet crunchy. Do not over cook as they tend to turn too soft.
• Then pour soya sauce and vinegar. Add black pepper. Stir fry just for 30 to 60 seconds.
• Turn off the heat and sprinkle toasted sesame seeds or roasted & crushed peanuts.
• Serve zucchini stir fry as a side or in your wraps and sandwiches.

ZUCCHINI STIR FRY

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
• Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
• In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
• Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
• Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

ZUCCHINI AND MUSHROOM STIR-FRY

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in nonstick wok or large skillet on medium-high heat. Add vegetables; stir-fry 5 min. or until crisp-tender, adding garlic for the last minute.
• Add rice and dressing mixture; cook and stir 2 min. or until heated through.

ZUCCHINI AND SHRIMP STIR-FRY

Steps:

• Mix all the ingredients in the Brown Sauce, stir well and set aside.
• Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
• Toss and stir-fry for about 30 seconds.
• Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.

CHICKEN ZUCCHINI STIR FRY

Steps:

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

GARLIC CHICKEN ZUCCHINI STIR FRY

Steps:

• Cut the chicken into 1/2 inch pieces.
• Slice zucchini into rounds and slice rounds into semi-circles.
• Heat oil in small to medium saucepan.
• Salt and pepper chicken to taste, and add to oil along with garlic.
• Add remaining ingredients and bring to a slight boil.
• Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.

CHICKEN AND ZUCCHINI STIR-FRY

Steps:

• Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
• Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
• Remove from the heat and stir in the basil. Serve over rice.

ZUCCHINI STIR FRY

Steps:

• Mix all vegetable in pan and cooked.