Zucchini Watercress And Squid Stir Fry Recipes

STIR-FRIED ZUCCHINI

Steps:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

ZUCCHINI STIR FRY

Steps:

• Rinse all the veggies. Slice onions and bell peppers thin. Chop zucchini to ¼ inch thickness. Chop ginger and garlic.
• Pour oil to a hot pan. Stir fry ginger and garlic for 30 seconds.
• Add onions and fry until transparent. Then stir fry bell peppers for 30 seconds.
• Next add zucchini and stir fry on a high heat until half done yet crunchy. Do not over cook as they tend to turn too soft.
• Then pour soya sauce and vinegar. Add black pepper. Stir fry just for 30 to 60 seconds.
• Turn off the heat and sprinkle toasted sesame seeds or roasted & crushed peanuts.
• Serve zucchini stir fry as a side or in your wraps and sandwiches.

ZUCCHINI, WATERCRESS AND SQUID STIR-FRY

Steps:

• Toss the squid in a bowl with 1/2 teaspoon salt. Toss the zucchini in another bowl with remaining salt. Set both aside 30 minutes, then rinse and pat dry.
• Pour oil in a wok or skillet over high heat. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent. Remove, draining any liquid back into the pan. Add the squid and stir-fry until just starting to firm up. Add the fish sauce. Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
• Transfer to a serving dish with a slotted spoon, draining well. Cook liquid in pan until it reduces a little and pour over vegetables and squid. Serve hot or just warm.

WATERCRESS STIR-FRY

Steps:

• Heat a wok or cast-iron skillet over high. When wisps of smoke rise, swirl in vegetable oil. Add minced ginger and minced garlic and cook until sizzling, 15 seconds.
• Add watercress; season with salt and pepper. Cook, stirring, until greens collapse, about 2 minutes. Remove from heat and toss with sesame oil. Serve watercress topped with toasted sesame seeds.

EASY ZUCCHINI STIR-FRY

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

EASY STIR-FRIED ZUCCHINI AND GARLIC

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.