Crispy Zucchini Slices with Chinese-Style Sauce
Crispy Zucchini Slices with Chinese-Style Sauce
Impressive Chinese-Style Zucchini Slices from Just One Zucchini: A Delicious Recipe
Inspired by Chef Lee Yeon-bok’s eggplant roll recipe, I’ve adapted it to create these delightful zucchini slices. Unlike the eggplant version, these zucchini slices offer a wonderfully tender yet crisp texture that’s truly unique. This recipe is perfect for making an elegant, restaurant-quality Chinese dish using simple ingredients. The accompanying sauce is flavorful and complements the zucchini beautifully. If you’re using two zucchinis, simply double the sauce ingredients. The subtle sweetness and satisfying bite of the zucchini make this a dish that I personally find incredibly appealing, perhaps even more so than the eggplant version! Both are delicious, but the texture of the zucchini slices edges it out for me. You can easily make this with either eggplant or zucchini based on what you have available.
Main Ingredients- 1 medium zucchini
- 1 pinch fine salt
- 2 Tbsp cornstarch
- 3 Tbsp cooking oil
Minced Vegetables- 1/5 onion
- 1/4 large green onion
- 1 chili pepper (e.g., Cheongyang pepper)
- Small amount of red bell pepper
- Small amount of carrot
- 1 Tbsp minced garlic
- 1/5 onion
- 1/4 large green onion
- 1 chili pepper (e.g., Cheongyang pepper)
- Small amount of red bell pepper
- Small amount of carrot
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Wash the zucchini thoroughly. Slice it lengthwise into thin rounds, about 1-2mm thick. Aim for consistent thickness so they cook evenly; too thick and they’ll take too long, too thin and they might break apart.
Step 2
Lightly sprinkle the sliced zucchini with a pinch of fine salt. This helps draw out excess moisture, preventing them from becoming soggy when cooked and enhancing their crispness. Let them sit for about 5 minutes.
Step 3
Gently pat the zucchini slices dry with a paper towel to remove any excess moisture. Then, generously coat each slice with cornstarch, ensuring an even layer on both sides. This coating will help create a delightful crispness when fried and allow the sauce to adhere beautifully.
Step 4
Prepare the vegetables for the sauce. Finely mince the onion, garlic, green onion, chili pepper, and carrot. The finer the mince, the more integrated the flavors will be in the sauce. A small amount of red bell pepper can be added for color.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Carefully place the coated zucchini slices in the hot oil, ensuring not to overcrowd the pan. Fry them until they are golden brown and slightly crispy on the edges, flipping them once to cook evenly.
Step 6
Once golden and slightly crisp, transfer the fried zucchini slices to a plate lined with paper towels to drain any excess oil. Set them aside; this step helps maintain their shape and texture for later.
Step 7
In a separate pan, combine chili oil and cooking oil and heat over low heat. Add the minced garlic, green onion, and chili pepper. Sauté gently until fragrant, allowing the flavors to infuse into the oil without burning.
Step 8
Once the aromatics are fragrant, stir in the chili powder and cook for a few seconds until it releases its color. Then, add the remaining minced onion, carrot, and red bell pepper. Stir-fry until the vegetables become slightly softened and translucent.
Step 9
Pour in 100ml of water and stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
Step 10
Add the soy sauce (1/2 Tbsp), oyster sauce (1/2 Tbsp), sugar (1/2 Tbsp), cooking wine (1 Tbsp), and Doubanjiang (1/3 Tbsp) to the sauce. Stir everything together until well combined. The Doubanjiang will add a wonderful depth of savory flavor.
Step 11
Let the sauce simmer and bubble gently until it slightly reduces and the flavors meld together. Continue to stir occasionally.
Step 12
Check the seasoning and consistency of the sauce. If it’s too thin, gradually add the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water), stirring constantly until the sauce reaches your desired thickness. Be careful not to add it all at once, and aim for a glossy, coating consistency.
Step 13
Finally, arrange the fried zucchini slices on a serving plate and generously spoon the warm, thickened sauce over them. Your delicious Chinese-style zucchini slices are ready to be enjoyed!
