Chinese Style Zucchini Recipes

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CHINESE-STYLE ZUCCHINI



Chinese-Style Zucchini image

A quick side, this fresh-tasting dish is a good pair with salmon. The toasted sesame seeds really bring out the flavor. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 pound medium zucchini, thinly sliced
4 teaspoons olive oil
2 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon sesame seeds, toasted

Steps:

  • In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds.

Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

STIR-FRIED ZUCCHINI WITH HOISIN SAUCE



Stir-fried Zucchini With Hoisin Sauce image

From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.

Provided by WaterMelon

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium zucchini (approx 1 lb.)
1/2 teaspoon salt
1 tablespoon soy sauce
2 teaspoons hoisin sauce
2 teaspoons dry sherry
1/2 teaspoon sesame oil
1 tablespoon canola oil (or peanut oil)
1 teaspoon garlic, minced (1 clove)
1 teaspoon chili flakes
1/2 teaspoon sesame seeds, toasted

Steps:

  • Quarter zucchini lengthwise.
  • Slice off the soft seed core; it's ok if some seeds remain.
  • Arrange the zucchini, cut side up, on paper towels.
  • Sprinkle with salt, set aside for 10 mins.
  • Blot the zucchini quarters dry with paper towels.
  • Cut quarters into 2 inch lengths.
  • Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
  • Heat a wok or large skillet over med-high heat for 1 min.
  • Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
  • Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
  • Add garlic and chilli flakes, saute for about 15 sec.
  • Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
  • Remove from wok, sprinkle with toasted sesame seeds and serve immediately.

ASIAN-STYLE ZUCCHINI



Asian-Style Zucchini image

Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!

Provided by TRINITYJAE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g

ASIAN STUFFED ZUCCHINI



Asian Stuffed Zucchini image

"When a friend and I decided to grow zucchini, we had no idea what the results would be," details Rose LaCore of Elizabeth, Minnesota. "We made everything we could think of to use up our crop. This recipe, with its refreshing flavor, found favor with our families."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 14

4 medium zucchini (about 8 inches)
1/2 cup uncooked long grain rice
1 small onion, chopped
1/2 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon butter
3/4 cup canned bean sprouts, rinsed, drained and chopped
1/2 cup chopped cabbage
1/4 cup chopped fresh mushrooms
1-1/2 teaspoons soy sauce
1/2 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
1/4 cup sliced almonds

Steps:

  • Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions., In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes., Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY



Chinese-Inspired Chicken with Zucchini and Mushroom Medley image

Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.

Provided by HG Little Chef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 ¼ cups cornstarch, or as needed
1 tablespoon sesame oil
1 tablespoon canola oil
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package maitake mushrooms, roughly chopped
2 large zucchini, chopped
1 teaspoon low-sodium soy sauce, or to taste
1 teaspoon chile paste, or to taste

Steps:

  • Put chicken in a zip-top bag with enough cornstarch to lightly coat.
  • Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g

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