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Chinese Braised Zucchini

Chinese Braised Zucchini

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Arci

Arci

Black bean sauce, ginger and thai chilies make this zucchini a perfect side dish to go along with any Chinese-style main dish. Add eggplant and snow peas served with a side of fried rice for an exotic weekday meal

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Heat the sesame oil in a wok or large skillet over medium-high heat. Stir fry the onion and garlic in the hot oil until the onion begins to soften, about 2 minutes. Stir in the black bean sauce and chile peppers, and continue stir frying about 30 seconds to coat the onions with the black bean sauce.
  2. Stir in the zucchini, ginger, soy sauce, and water. Cover, reduce the heat to medium-low, and cook for 15 minutes until the zucchini is soft, stirring occasionally.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LindaT
6

LindaT

6/26/2011

Quick way to prepare zucchini. I was unable to find Thai chilis so I used jalapenos and soem red pepper flakes. The black bean sauce was really good in this, but the extra water was a bit much. The zucchini sheds it's own water when cooking so I don't think this much water, if any at all is needed.. It diluted the yummy black bean taste, so I added a bit more at the end. I topped with a few sesame seeds for some exgtra sesame taste and texture

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