Stir Fried Scored Zucchini with Anchovies and Peppers Stir Fried
Stir Fried Scored Zucchini with Anchovies and Peppers is a delicious Korean-inspired side dish featuring tender zucchini, savory dried anchovies, and spicy Cheongyang peppers. This easy-to-make recipe is packed with flavor, making it a perfect addition to your meal. Ready in just 25 minutes!
Scored Zucchini with Anchovies and Peppers is a flavorful Korean-inspired dish that combines tender zucchini, intricately scored for even cooking and enhanced texture, with the rich umami of dried anchovies. The heat of Cheongyang peppers and the vibrant red chili garnish create a perfect balance of spice and color. Aromatic garlic and green onions infuse the dish with depth, while a touch of sesame oil and sesame seeds adds a nutty, aromatic finish. This quick and delicious recipe is ideal as a side dish or a light, satisfying meal.
Ingredients
- 1 zucchini
- 6 dried anchovies (heads and innards removed)
- 1 Cheongyang pepper (spicy Korean chili)
- 1 red chili pepper (for garnish)
- 1 green onion, finely chopped
- 1/2 tsp minced garlic
- 1.5 tbsp soup soy sauce (Korean-style soy sauce)
- A pinch of salt (to taste)
- 50ml water
- 1/2 tsp starch (for thickening)
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- Cooking oil
Nutritional Information
- Calories: 120
- Protein: 6g
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Fiber: 2g
- Sodium: 520mg
- Sugar: 2g
- Carbohydrate: 10g
- Cholesterol: 5g
Directions
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Score the zucchini with a slotted spoon, then finely chop it and place it in a bowl.Finely chop the green onion.Cut the Cheongyang pepper in half, remove the seeds, and dice it finely.Slice the red chili pepper into small pieces for garnish. Mince the garlic. Remove the heads and innards of the anchovies to eliminate bitterness.
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Heat a dry pan over medium heat and lightly fry the anchovies to remove their fishy taste. Once they become fragrant, set them aside.
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In the same pan, add a little cooking oil and sauté the zucchini over medium heat. Stir occasionally to prevent burning.
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Add the minced garlic, chopped Cheongyang pepper, and red chili pepper. Stir well, cover with a lid, and let it cook for 2 minutes to enhance the flavors.
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Remove the lid, stir, and add 1.5 tbsp soup soy sauce. Adjust the seasoning with a pinch of salt if needed. Add the chopped green onion and stir well. In a small bowl, mix 50ml of water with 1/2 tsp starch, then pour it into the pan to slightly thicken the sauce.
Stir until well combined, then transfer to a serving dish. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds. Enjoy your delicious stir-fried zucchini with anchovies!
