Stir-Fried Zucchini

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Preparation info

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Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Zucchini is not a Chinese vegetable, but if sliced thinly, it can be adapted to wok stir-frying most successfully. In fact, cooked this way, not only will the vivid color of the vegetable be retained, but a crisp texture will be introduced. To achieve this effect, however, it is important to draw out the water beforehand, thereby getting rid of its slightly bitter taste, as well as preventing it from going soggy in a pool of liquid when cooked.


  • 1 pound medium-sized zucchini
  • About 1ΒΌ teaspoons salt
  • 3 tablespoons vegetable oil
  • 4 thin slices fresh ginger, peeled
  • 2-3 scallions, cut into 1-inch sections, white and green parts separated
  • 1-2 teaspoons thin soy sauce


  • Wash the zucchini, cut and discard the tops and ends. Slice horizontally into thin slivers no more than β…› inch thick. Put into a large bowl. Sprinkle with the salt and mix thoroughly. Leave to stand for about 20 minutes, or until water has been drawn out. Drain but leave damp.
  • Heat the wok over a high heat until smoke rises. Add the oil and swirl it around. Add the ginger, then the white scallions, and let sizzle for a few seconds to release their aroma. Add the zucchini and, sliding the wok scoop to the bottom of the wok, flip and turn for about 1 minute. Lower the heat to medium and continue to turn and toss for about 3 minutes, or until the zucchini is tender, yet still has a bite to it. Test for taste, then add the soy sauce. Add the green scallions, stir, and remove to a serving plate. Serve immediately.

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