Chinese Zucchini Noodle Salad
涼拌西葫蘆
Zucchini is in the top list of my low GI and low carb diet. It’s easy to prepare – no peeling. Giving it rough slicing and quick stir-fry with minced garlic and a few drops of oyster sauce, it would be perfectly tasty. Zucchini also works well with sliced pork or chicken. I think quick stir-fry in high heat is the best way to cook zucchini, otherwise it would go soggy if being cooked for too long. Besides, I love to prepare Chinese zucchini pancake for breakfast once I am not in a rush in the morning. The quickest way is to eat it raw. Raw zucchini is safe to eat, imagine it as cucumber. In this 5 minutes recipe, I would mix shredded zucchini with my almighty Chinese salad dressing.
Ingredients – for 2 serving
- Zucchini, 2
- Minced garlic, 1tsp
- Light soy sauce, 2tbsp
- Chinese black vinegar, 2tbsp
- Oyster sauce, 2tbsp, or use vegetarian oyster sauce
- Lao-gan-ma chili flake, 1tsp
- Thai chili, 2, optional
How to do –
- Mix all seasoning ingredients. This is my almighty Chinese salad dressing. I could adjust with a little sesame oil, toasted sesame seeds or sesame sauce.
2. Shred the zucchini with a slicer/grater, but I wouldn’t use the core in salad, keep them for soup.
3. Drizzle the dressing on the zucchini when serving, mix. I would have it as a side dish with steamed rice, or mix it with rice noodles or noodles.
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