It’s no secret that I’m a fan of spicy foods, so this one is right up my alley! I’m also a huge fan of zucchini, as it’s ability to be subtle, yet versatile, forever amazes me! Put it in brownies or oats, and you can’t taste it, but put it in a dish like this, and it’s flavour city!
It may be flavour city, but that doesn’t mean it’s difficult to make. Using a handful of ingredients (only 9!), you can create this wonderful dish for yourself with ease. And who said plant-based eating, or just eating well in general, had to be difficult?!
The flavour is created through the use of tamari (can sub for regular soy sauce if not gluten free), vegetarian oyster sauce (available at any good health food store, vegan grocery store, or online), and most importantly, fresh ginger and garlic, two of my favourite pantry staples. You can use store-bought bottled varieties, but fresh provides much more flavour and all the nutritional benefits.
Quick tip: When you crush the garlic, let it sit for a minimum of 5 minutes before chopping it! This allows the encased enzymes to react with oxygen, allowing compounds, like allicin (an immune-boosting, cancer fighting compound), to form and become activated.
The spiciness of this dish comes from the sriracha, my favourite hot sauce. You can find this at most grocery stores now, but if not, an Asian supermarket will do the trick. If you’re not used to spice, then go easy with this one, because sriracha can pack quite a fiery punch!
As for serving, this delightful dish can be served as a side to dumplings, vegetable buns, or other Asian style dishes, or as the main feature, atop grains such as black rice (as pictured), noodles, or even pasta, which I highly recommend. Beans or crispy tofu, even avocado, are also a great addition!
So give it a go, but keep in mind it’s not for the faint-hearted. I do hope you enjoy it though, and don’t forget to send me an email if you try it, or tag me in any photos or recreations so I can see how you’re enjoying it!
RECIPE: Spicy Asian Zucchini
Vegan. Gluten Free. Nut Free.
Serves 3 (when served with rice/noodles/pasta)
3 x small – medium zucchini, halved and sliced 0.5 – 1cm wide
3-4 small garlic cloves, crushed and finely chopped
3cm ginger, peeled and finely chopped
1/4 tsp dried coriander
For the sauce:
3 tsp tamari
1 tsp sesame oil
1 tblsp vegetarian oyster sauce
1 tblsp sriracha
- On a low heat, saute the garlic and ginger in a dash of olive oil until fragrant. Add the zucchini to the pan, coat in the garlic and ginger, and cook for 5 minutes, stirring occasionally. Add the coriander and as much cracked pepper as you see fit!
- In a small bowl, mix the ingredients for the sauce together.