Chinese Zucchini Stir-fry
This is a stir-fry that my mom used to make for us growing up. It's extremely easy to make and only takes 30 minutes; most of that time is just waiting for the zucchini to be salted.
Ingredients
- 2 medium zucchini (or three smaller ones)
- 1 tablespoon salt
- ¼ cup water
- 1 teaspoon chicken bouillon powder
- ½ teaspoon cornstarch
- ¼ teaspoon sugar
- 1 tablespoon oil
- 1 tablespoon minced garlic (about 3 cloves)
Instructions
- Slice the zucchini into thin matchsticks and transfer to a medium bowl.
- Add salt and toss the zucchini until evenly distributed. Let it rest for 15 minutes.
- Rinse the zucchini under cold water, drain, then squeeze dry with your hands. Set aside.
- In a small bowl, combine the water, chicken bouillon powder, cornstarch, and sugar.
- Heat a wok over high heat. Add the oil and garlic and cook for 10 seconds. Immediately add the zucchini and cook for 1 -2 minutes stirring constantly.
- Push the zucchini to the side of the wok and add the sauce mixture to the empty space. Cook the sauce until thickened, then toss with the zucchini. Enjoy!