Flavorful & Healthy Kung Pao Zucchini served over rice noodles or whole grain rice. Vegan and gluten-free adaptable!
Hellooooo 20 minute dinner! This simple delicious recipe for Kung Pao Zucchini is so easy to make, yet so FULL of flavor!! Cook this up in a wok or a skillet and serve it over a bowl of rice, cauliflower “rice”, or noodles! Either way you’ll have happy mouths, I promise! While in Shanghai a couple of years back, we learned some tasty, fast ways to cook up veggies and I’ve been hooked ever since! The recipe calls for fish sauce, but feel free to substitute the Vegan Fish Sauce I posted a while back. As always, gluten-free soy sauce can be used in place of regular. Make this tonight. Your zucchini will love you for it.
This is the time of year that many people start to tire of zucchini and summer squash, but keep in mind, it will only be here for a little while longer. My neighbor’s garden is brimming with it and I’ve just been gobbling it up lately.
Here are a few of my favorite Zucchini Recipes if you are needing a little inspiration!
This recipe makes two hearty servings.
Saute the zucchini in a wok or skillet until golden.
Make a “well” and add the garlic and ginger. Then add the kung pao sauce.
Toss the noddles in the skillet and toss with the Kung Pao Zucchini, or serve it over the noodles or rice.
Kung Pao Zucchini
A simple delicious recipe for Kung Pao Zucchini that can be made in 20 minutes and served over either rice or noodles.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
- Category: main-vegan
- Method: Stir- Fry
- Cuisine: Chinese
- 1 tablespoon olive, coconut or peanut oil
- 2 med-large zucchini or summer squash, cut into ½ inch thick half moons, or quarter rounds
- 1 tablespoon chopped ginger
- 2 tablespoon chopped garlic
Kung Pao Sauce
- 2 tablespoons water
- 2 teaspoons fish sauce ( or try vegan fish sauce)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce ( optional)
- 1 tablespoon vinegar (black vinegar if you have it, or use rice wine vinegar)
- 1 tablespoon sugar, honey or agave
- 1–3 teaspoons garlic chili paste (Sambal chili paste) or sub chili flakes to taste at the end
Garnish: sesame seeds, roasted peanuts, green onion (sliced at a diagonal)
Set noodles or rice to boil on the stove according to directions on package. (For 2 servings cook, 4-5 ounces dry noodles.)
In a small bowl, stir Kung Pao Sauce ingredients together and have it ready by the stove.
In a wok or large skillet, heat the oil over medium-high heat. Add zucchini. Stir often and saute until golden and just tender, about 7-8 minutes, turning heat down if it starts to get too dark.
When zucchini is fork tender ( yet still al dente) make a well in the center of the wok or skillet and add the garlic and ginger, a little drizzle of oil, and stir it in the center of the pan for 1-2 minutes. Incorporate it into the zucchini, then pour in the Kung Pot Sauce. Simmer for just another minute.
If suing noodles, you could add the noddles to the skillet and toss with the zucchini and flavorful juices.
If using rice, divide among bowls and top with the Zucchini and a little of the flavorful pan juices.
Serve with toasted sesame seeds, peanuts, chili flakes or sriracha sauce.