Try this Stir-Fried Zucchini with Spicy Mint Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTrim ends of zucchini and halve lengthwise. Cut each half crosswise into 3-inch sections and cut each section lengthwise into 1/4-inch-thick slices. Make vinaigrette: in a small saucepan heat oil until it just begins to smoke and add red pepper flakes. Cover pan and remove from heat. Let mixture stand 3 minutes and stir in remaining vinaigrette ingredients, stirring until sugar is dissolved. Heat a deep wok or deep 12-inch skillet over high heat until hot and add oil. Heat oil until it begins to smoke and stir-fry ginger until fragrant, about 10 seconds. Add squash with wine and stir-fry until crisp-tender, 5 to 7 minutes. Add vinaigrette and coriander and stir-fry 30 seconds. Transfer the mixture to a serving dish. Serve warm, room temperature, or chilled. Yield: 6 side dish servings Recipe by: COOKING LIVE SHOW #CL9280
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Serving Size: 1 Serving (1351g) | ||
Recipe Makes: 1 servings | ||
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Calories: 729 | ||
Calories from Fat: 350 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 0mg | 0 % | |
Sodium 1127.2mg | 39 % | |
Potassium 3226.8mg | 85 % | |
Total Carbohydrate 83.3g | 25 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 68.9g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 729
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