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Chinese zucchini





2 unit


2 wedges


2 pieces

Spicy chillies

1 unit

Soy sauce

2 teaspoons

Side Dishes from China

Chinese zucchini

Chinese zucchini

vegan source of C vitamins high in potassium high in phosphorus

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chinese zucchini

Excellent side dish (to be enjoyed both hot and cold) inspired by oriental cuisine, it goes well with salmon (steamed or grilled) or with eggs for example (bull's eye or scrambled), they can also be accompanied with rice basmati. The doses are subjective based on your tastes, but if you can find the right balance, you will receive a pleasant surprise on the palate. I don't even use salt! Seeing is believing!

Chinese zucchini step 1

step 1

Finely chop the garlic together with the ginger, then let it toast in a non-stick pan. I don't even add oil, but if you want you can make a kind of sauté.

Chinese zucchini step 2

step 2

Once the garlic and ginger have browned, add the zucchini previously cut into thin crescents.

Chinese zucchini step 3

step 3

Cook with a medium-low heat until the courgettes have softened (about 10min). Stir from time to time.

Chinese zucchini step 4

step 4

Finally, add the finely chopped fresh chilli (I used a sprinkling of the ground one because I didn't have any at home). Finally, blend with the soy sauce, then cook for another 2 min, then turn off the heat.

Chinese zucchini step 5

step 5

Enjoy your meal!

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