Zucchini with Scallions - Sauteed🌞

Ed. Note: Apparently no one in the western world has thot of this, cause
for the first time ever, even I can't find a picture of these two vegetables
being sauteed... TOGETHER.


Zucchini with Scallions

(BI NGOI XAO HANH)

The tender flesh of the zucchini makes the a wonderfully quick dish to make. Pumpkin is an
excellent substitute as the flesh is rather sweet.

3 medium zucchini
2 scallions
2 tbsp vegetable oil
2 tsp sliced shallot
2 tsp crushed garlic
1 tsp soy sauce
1 tbsp oyster sauce
1 tbsp Chinese rice wine.

Cut the zucchini into 1/2-in (1 cm) pieces
Cut two thirds of the scallions into thin rings.
Cut the remaining scallions into 2-inch ( 5-cm) lengths.

Heat the vegetable oil in a frying pan over
medium-high heat and add the shallot and garlic.

Reduce the heat snd cook, stirring, until tender but not
golden. Throw in the zucchini, turn the heat up and
stir-fry for 2 minutes, keeping all the iingredients in motion
to prevent burning.

Add the soy sauce and oyster sauce and stir-fry for 30 seconds.
Add a couple of tablespoons of water, tthen add all but a few
of the scallion rings and the Chinese wine, and reduce the heat
slightly so that the zucchini simmer in the light sauce for about 2
minutes.

Remove the pan from the heat, transfer the zucchini mixture to a
serving plate and garnish with the remaining scallions.

from "Wild Wild, East"
https://www.goodreads.com/book/show/3865475


Meet Bobby Chinn – Global Nomad, Judge on MBC Top Chef, Tourism Ambassador for Vietnam to EU.

"You are a world-renown TV celebrity chef with Discovery TLC's World Cafe, and as a judge on MBC's
Top Chef Middle East. Are there any new TV projects coming up we should be on the look for and
what will they be focused on?

I'm doing voice over for a documentary for Discovery on the history of salt, which is really interesting.
I had no idea the extent of salt - of how powerful it was then.

I just shot a “how to cook”-like master class and I did six shows of that.

more: https://www.chefs4impact.org/post/meet-bobby-chinn


Jazz up that Zucchini!