Stir-fried Zucchini with Tomato
ID: 15a41a54...
This is a refreshing, appetizing, and quick-to-prepare home-style dish. Zucchini (summer squash) offers a crisp texture, paired with tangy and juicy tomatoes. After a quick blanch and a fast stir-fry, the dish becomes bright green, glossy, and deliciously sweet and sour. It is a low-fat vegetarian dish that goes perfectly with rice.
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🍳 Cooking Flow
Score the tomatoes with a cross, blanch in hot water to peel, and cut into chunks; wash the zucchini and cut into thick strips. → Boil water in a pot with salt and oil, blanch the zucchini strips on high heat for 1 minute, then drain and set aside. → Heat oil in a pan, sauté scallions and garlic on low heat until fragrant, then add tomatoes and stir-fry on medium heat until juicy. → Add the zucchini, season with salt, mushroom seasoning, and light soy sauce, and stir-fry quickly on high heat. → Drizzle in a little cornstarch slurry to thicken slightly, add a final splash of oil for gloss, toss well, and serve.
Cooking Steps
Brief Cooking Order
Score the tomatoes with a cross, blanch in hot water to peel, and cut into chunks; wash the zucchini and cut into thick strips. → Boil water in a pot with salt and oil, blanch the zucchini strips on high heat for 1 minute, then drain and set aside. → Heat oil in a pan, sauté scallions and garlic on low heat until fragrant, then add tomatoes and stir-fry on medium heat until juicy. → Add the zucchini, season with salt, mushroom seasoning, and light soy sauce, and stir-fry quickly on high heat. → Drizzle in a little cornstarch slurry to thicken slightly, add a final splash of oil for gloss, toss well, and serve.
Introduction
This is a refreshing, appetizing, and quick-to-prepare home-style dish. Zucchini (summer squash) offers a crisp texture, paired with tangy and juicy tomatoes. After a quick blanch and a fast stir-fry, the dish becomes bright green, glossy, and deliciously sweet and sour. It is a low-fat vegetarian dish that goes perfectly with rice.
Step 1
Select naturally ripened tomatoes and gently score a cross on the top.
Step 2
Place the scored tomatoes in a large bowl, pour boiling water over them to soak, making them easy to peel later.
Step 3
Prepare two zucchinis, wash them thoroughly with water, and pat dry.
Step 4
Trim the ends of the zucchinis, slice them diagonally into thick pieces, then cut into thick strips and plate them.
Step 5
Finely chop the scallion whites; crush and mince the garlic clove, and set aside with the scallions.
Ingredients List
Important Notes
Choose mature tomatoes that feel slightly soft to the touch; this ensures the tomato juice is richer and the flavor is better. 🍅
Adding salt and oil when blanching the zucchini keeps it bright green and maintains a crisp texture. 💡
Do not blanch the zucchini for too long (about 1 minute is sufficient) to avoid overcooking and a mushy texture. ⚠️
Since light soy sauce provides umami, it is recommended to add it just before finishing to avoid breaking down the flavors under high heat for too long. 🍴
Adding a cornstarch slurry before serving helps the sweet and sour tomato sauce coat the zucchini strips perfectly, making it even more delicious. ✨
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