Craving a flavorful Asian stir-fry but trying to keep things light and healthy?
Imagine swapping those heavy noodles for vibrant zucchini, bursting with spicy, savory goodness!
Discover how to transform this humble vegetable into a surprisingly delicious and satisfying meal that will leave you wanting more.
Ingredients
Okay, let's get our ingredients lined up, I've got a checklist vibe going on! I'm gonna use 13oz of thinly sliced beef steak – I mean, who doesn't love a bit of beefy goodness? Don't forget 2 tbsp of my Homemade Chinese Stir-fry Sauce, it's the secret weapon!
For the stir-fry adventure, we're grabbing 1 1/2 tbsp of peanut oil. Two crushed garlic cloves – because, garlic! One small onion (any kind will do, though I like brown), a sliced red bell pepper, and 1/3 cup of that magic stir-fry sauce.
Now, add a splash of 3/4 cup water, about 2 tbsp of chilli paste (or hot sauce), plus 3 chopped scallions. Oh, and 7oz of snow peas. Finally, get 15oz of fresh hokkien noodles from your fridge section. Sesame seeds are optional! For a quick side dish, try swapping those noodles for some zucchini and adjusting the sauce accordingly.
Prep Work
Now that we've gathered all these awesome ingredients, getting started with prep work will soon follow. Let's get everything ready to go before we start cooking—it'll make the process super smooth, trust me!
First, slice the 13oz of beef. Make sure you're slicing it thinly, about 1/8 inch thick. This helps it cook quickly and evenly. Next, crush 2 cloves of garlic and slice a small onion. I like to use brown onions. Slice one red capsicum.
Then, grab about 7oz of snow peas and snip them. I give them a quick rinse, too! The goal is to have all ingredients handy so that the cooking process is quick. Finally, if you're using my stir-fry sauce recipe, mix it. If you need to measure out the chili paste, then I'd get that out. With all this prep, you'll be a stir-fry master in no time!
Cooking Process
Once you've prepped everything, it's cooking time—and it's so easy! I like to start by heating 1 1/2 tablespoons of peanut oil in my wok – high heat is key.
Next, I toss in two crushed garlic cloves and onion; cook 'em for about 30 seconds. Then, I add my sliced capsicum and cook for another minute. We're building flavor layers here! Afterwards, transfer to the bowl with the beef.
Now, I add 1/3 cup of that stir-fry sauce, water, and chili paste. It simmers for 30 seconds, thickening slightly. That's when I include the green onion and snow peas; cook those for 30 seconds… don't overcook them!
Finally, I return the beef and pepper mixture to the wok, add those fresh noodles, and stir-fry for about 1 minute 30 seconds—tossing everything to coat it in that delicious sauce! I hope you all will enjoy!
Serving Suggestions
Time to serve this delicious stir-fry, and I've got some fun ideas to make it extra special!
First off, think about garnishing! Sprinkle some sliced red chili, scallions or shallots, and toasted sesame seeds on top–makes it look pro, right?
Now, serving size: I'd say this recipe feeds about two hungry adults or three regular folks. Wanna stretch it? Serve it over rice or noodles – that'll fill everyone right up!
Speaking of noodles, feel free to use your favorite. Hokkien noodles are my go-to, but rice noodles or even spaghetti work in a pinch; I won't judge! If you can handle the heat, add an extra splash of chili paste. You can even serve it with edamame on the side!
Leftovers? Absolutely! This stir-fry tastes even better the next day, if I'm being honest. Store it in an airtight container in the fridge! Then, just microwave and you're set.
Short Recipe Version
Spicy Asian Zucchini Recipe (Simplified)
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Ingredients:
- 2 medium zucchini, sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds (optional garnish)
- 1 scallion, chopped (optional garnish)
- Chili flakes (optional garnish)
Instructions:
- Combine soy sauce, rice vinegar, sesame oil, chili garlic sauce, ginger, and garlic in a bowl.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Add zucchini and cook for 5-7 minutes, until tender-crisp.
- Pour sauce over zucchini and cook for 2-3 minutes, until sauce thickens slightly.
- Garnish with sesame seeds, scallions, and chili flakes (optional).
Nutrition Information (Per Serving – Estimated):
- Calories: 150
- Protein: 5g
- Fat: 10g
- Carbohydrates: 10g