A simple delicious recipe for Kung Pao Zucchini that can be made in 20 minutes and served over either rice or noodles.
- 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
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.