Stir-Fried Zucchini with Spicy Mint Vinaigrette

Ready in 1 hour

Top-ranked recipe named "Stir-Fried Zucchini with Spicy Mint Vinaigrette"

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2 tb Dark sesame oil
1 tb Sugar
1/4 c Soy sauce
3 tb Rice vinegar
1/2 ts Salt
2 tb Chinese rice wine or sake
1 ts Dried hot pepper flakes
3 tb Chopped fresh coriander or
6 md Zucchini
1 tb Vegetable oil
1 tb Minced peeled fresh ginger

Original recipe makes 1 servings



Trim 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

Calories Per Serving: 729 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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