Stir-fried zucchini.
Zucchini Stir-fryIngredients
- 1 zucchini squash (320g).
- 1/2 onion.
- Approximately 4 pinches of salt (3 for pickling, 1 for stir-frying).
- 1 tablespoon of salted shrimp broth.
- 1 tablespoon of cooking oil.
- Garlic, 1/2 tablespoon.
- 1 tablespoon of sesame oil.
- A small amount of black sesame seeds.
- Korean chili pepper (optional, for garnish).
Instructions
Slice the zucchini into pieces that are approximately 0.5 cm thick. (Note: The video mentions 0.5 mm, but based on context, it's likely referring to centimeters.)
Add a pinch of salt and 1 tablespoon of salted shrimp broth to the zucchini slices, and marinate for 5 minutes (to prevent them from breaking).
Prepare by thinly slicing half an onion.
Heat one tablespoon of cooking oil in a pan. Add the onion and a pinch of salt, then stir-fry.
Once the onions are slightly softened, add the marinated squash and stir-fry over high heat initially.
When the pumpkin is about halfway cooked, add 1/2 teaspoon of minced garlic and continue to stir-fry.
Once the pumpkin is tender and slightly soft, add 1 tablespoon of sesame oil and immediately turn on the heat.
Immediately spread the finished stir-fry on a large surface and let it cool slightly before sprinkling with sesame seeds and serving with Korean radish.