Friday, February 10, 2012

Kung Pao Zucchini

2 cups chopped zucchini
2 tablespoons soy sauce
1/2 tablespoons olive oil
1/2 tablespoon butter
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 Tablespoon red wine vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
4 green onions, chopped
1 teaspoon chopped garlic
5 sliced radishes
1 sliced celery
1 diced Bell Pepper
1/2 cup snow peas
1/2 cup broccoli
1/2 cup chopped peanuts


1.To Make Marinade: Combine 1 tablespoon soy sauce, 1/2 tablespoon melted butter and 1 tablespoon cornstarch/water mixture and mix together. Place zucchini pieces in a glass dish or bowl and add marinade. Toss to coat.  Set aside while you prepare the sauce.

2.To Make Sauce: In a small bowl combine 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/2 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili powder, and sugar. Mix together and add green onion, garlic, radishes, and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3.Meanwhile, remove zucchini from marinade and saute in a large skillet until meat is tender. When sauce is aromatic, add sauteed zucchini to it and let simmer together until sauce thickens.

Serve over rice or cauli-rice.

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