Ingredients and Weight:
- Zucchini: 2 lbs (900 g)
- Red bell pepper: 1 cup (100 g) diced
- Green onion: 1 bunch (100 g) chopped
- Garlic: 4 cloves (20 g) minced
- Ginger: 1 knob (20 g) minced
- Soy sauce: 1/4 cup (60 ml)
- Hoisin sauce: 1/4 cup (60 ml)
- Rice vinegar: 2 tbsp (30 ml)
- Sesame oil: 1 tbsp (15 ml)
- Honey: 1 tsp (5 g)
- Cornstarch: 1 tbsp (10 g)
- Water: 1/4 cup (60 ml)
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Cut the zucchini into matchsticks.
- Heat the sesame oil in a large skillet over medium-high heat. Add the zucchini and cook for 5-6 minutes, until slightly tender.
- Add the red bell pepper, green onion, garlic, and ginger. Cook for 2-3 minutes, until softened.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and cornstarch.
- Add the sauce mixture to the skillet and bring to a boil. Reduce heat and simmer for 5-6 minutes, or until the sauce thickens.
- Serve warm over rice or noodles.
Nutritional Information:
Calories: 120 per serving
Fat: 5 g
Carbohydrates: 20 g
Protein: 5 g
Dish Characteristics:
- Refreshing and flavorful
- Asian-inspired with a hint of sweetness
- Perfect for summer gatherings or light meals
User Comments:
- "This dish is so easy to make and absolutely delicious. The zucchini is cooked perfectly and the sauce is divine."
- "I love the combination of flavors in this dish. It's a great alternative to stir-fried vegetables."
- "This is the perfect dish for a light and healthy lunch. I also appreciate that it's very quick to prepare."
Special Precautions and Tips:
- If you don't have cornstarch, you can substitute 2 tbsp all-purpose flour.
- To save time, you can use pre-cut matchstick zucchini.
- This dish is best served fresh, but it can be stored in the refrigerator for up to 3 days.
