Chinese cuisine

Easy

Fish-Fragrant Crispy Zucchini

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This Crispy Zucchini is a combination of savory, sweet, sour, and spicy tastes together in a deliciously garlicky sauce. Fish-fragrant sauce is a signature flavor in Sichuan cuisine.

Recipe

PRE TIME: 20 min

COOKING TIME: 0

TOTAL TIME: 20 min

2 SERVING

Ingredients:

10 oz Zucchini
1 count Egg, Beaten
0.5 cup Corn Starch
1 tbsp Cooking Oil
3 oz Ground Pork
1 tbsp Chef Made Peppercorn Oil (See "Chef John's Signature Oils" Video)
1 tbsp Ginger Minced
1 tbsp Garlic, Minced
1 tbsp Green Onion, Finely Chopped
1 tbsp Pixian Bean Paste
1 tbsp Shaoxing Wine
0.75 cup Water
0.5 cup Ketchup
2 tbsp Sugar
1 tsp Soy Sauce
1 tsp Sweet Black Rice Vinegar
3 tbsp Slurry (A Mixture Of Equal Parts Of Starch And Water)
1 tbsp White Sesame
1 tsp Green Onion

Directions:

Step 1

Place zucchini on a cutting board, starting from one end crosswise straight cut in about ⅘ of the way deep. Repeat the cut and make the cuts as close as possible.

Step 2

Turn over the zucchini and turn your knife about 45 degrees counterclockwise and cut in the same depth. Make sure not to cut through all the way or you will end up with pieces of zucchini rather than one long slinky zucchini.

Step 3

Put a skewer through from end to end, and brush zucchini with egg liquid

Step 4

Coat the zucchini with cornstarch.

Step 5

In a wok, bring oil to 350℉/ 180℃, and fry zucchini skewer until slightly golden. Remove from oil and drain.

Step 6

Return the empty wok to heat, stir fry ground pork until brown and fragrant.

Step 7

In the same wok, add sichuan peppercorn oil, garlic, ginger, green onion, and Pixian spicy bean paste. Stir and cook until fragrant and mix well.

Step 8

In the same wok, add water, ketchup, sugar, soy sauce, vinegar, and slurry to thicken the sauce. Keep stir fry until reaching your desired consistency. Remove from heat.

Step 9

Transfer the skewer on a serving plate. Drizzle the sauce over crispy zucchini skewer.

Step 10

Enjoy!