|
1 |
Trim off the
ends and quarter the zucchini lengthwise. Slice
off the top ¼ to ½ inch of the soft seed core by
running a sharp knife down the length of each
quarter; it's all right if some of the seeds
remain. Arrange zucchini, cut side up, on a
baking sheet lined with paper towels. Sprinkle
with about ½ teaspoon kosher salt and set aside
for 10 minutes. Blot the quarters dry with the
paper towels. Cut the zucchini into 2-inch
lengths. |
|
2 |
In a small
bowl, mix soy sauce, hoisin sauce, sherry and
sesame oil. Set a large 12-inch skillet over
medium-high heat for 1 minute. Pour in peanut or
canola oil; when it's very hot (it should simmer
and ripple), add the zucchini. Sauté, stirring
occasionally, until the zucchini browns and
softens but doesn't turn mushy, about 4 minutes.
Add the garlic and red pepper flakes and sauté
for 15 seconds. Add the soy mixture and cook,
stirring, just long enough for liquid to reduce
and coat the zucchini, about 20 seconds.
Sprinkle with sesame seeds an serve immediately. |
