Hot and Sour Courgettes

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

Simple but good, this recipe is from Chef But at the late Kenneth Lo’s Memories of China restaurant in London. The Chinese consider black specks of pepper unsightly, so white pepper is used here. It has a mild bite which combines well with chilli to make a seasoned oil with just a hint of heat.


  • courgettes 2 large, thinly sliced
  • salt 1 tsp
  • light sesame oil


Put the courgette slices in a large colander and sprinkle with the salt. Cover with a plate and set a weight on top. Leave to drain for 15 minutes. Rinse off the salt and pat the slices dry with paper towels.

Heat the oils in a wok over high heat. When very hot but not smoking, add the chilli and pepper. Sizzle for about 30 seconds, then remove the chilli with a slotted spoon.