Stir-Fried Zucchini


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a great stir-fry when you’re just starting as the zucchini are easy to handle in the wok and much harder to overcook than fish or meat. Make sure you have enough heat to get some colour on the zucchini. You can, of course, not add the dried shrimp, but they do add a nice complexity of flavour that isn’t really fishy — I would try it at least once before you change the recipe.


  • 600 g (1 lb 5 oz) zucchini (courgettes), thickly sliced on the diagonal
  • 2 tablespoons vegetable oil
  • 2 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 1 clove garlic, finely sliced
  • 1 tablespoon dried shrimp, soaked in warm water for 20 minutes
  • 250 ml (9 fl oz/1 cup) fresh chicken stock
  • a pinch of sea salt
  • 2 teaspoons sesame oil


Heat a wok until just smoking. Add the vegetable oil and, when hot, add the zucchini and stir-fry until it begins to colour. Then add the spring onions and garlic and stir-fry until fragrant. Add the shrimp, stock and salt, bring to the boil, and then reduce the heat and simmer until the sauce has reduced and thickened slightly. Stir in the sesame oil to serve.


This is a great basic recipe for any vegetable, so if you like beans, bok choy, Chinese broccoli or asparagus, feel free to use them instead of the zucchini; a combination can be great as well.