SPICY KOREAN ZUCCHINI
This is a typical banchan (side dish) that's popular in Korea. Don't be alarmed at the amount of salt used in this recipe. Most of is rinsed away (which some might wonder why use it then---it's to help absorb some of the liquid in the zucchini which helps it to retain some crispness during the high heat process of stir-frying)....
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. Slice each zucchini in half lengthwise. Then slice each half into 1/4-inch half circles. Place zucchini slices in a large mixing bowl. Add salt to mixing bowl (so zucchini stays crisp during stir-frying), and toss well. Set bowl aside for 20 to 30 minutes.
- 2. Rinse zucchini under cool running water 2 or 3 times, and let stand in colander to allow excess water to drain. Rinse mixing bowl to remove salt (it'll be used to mix other ingredients).
- 3. Grab handfuls of the wet zucchini and squeeze to remove more water. Place squeezed zucchini back in mixing bowl.
- 4. Add green onions, garlic, crushed red pepper flakes, sesame oil, sesame seeds, sugar and rice wine to zucchini. Toss thoroughly.
- 5. Heat 1 tsp sesame oil in a large skillet. Add zucchini mixture to hot oil, and stir-fry over high heat for 5 minutes, stirring frequently to prevent burning. Season with black pepper, if desired, and serve as a side dish alongside some hot cooked white rice.
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