Stir-fried Zucchini with Fermented Shrimp
Savory Stir-fried Zucchini with Fermented Shrimp: A Side Dish for Babies and Seniors Alike
Among the many ingredients available year-round, zucchini stands out for being consistently affordable and delicious. While once a summer staple, it’s now accessible anytime. Its mild flavor and tender texture make it perfect for baby food, and seniors also appreciate its soft consistency. This versatile zucchini dish is a delight for the whole family. Here’s the most representative zucchini recipe: stir-fried zucchini with fermented shrimp.
Main Ingredients
- 1/2 Zucchini
- 1/5 Onion
Cooking Instructions
Step 1
First, wash the zucchini thoroughly under running water, trim the ends, and slice it into half-moon shapes about 0.5 cm thick. If you slice it too thinly, it can become mushy when stir-fried, so it’s best to cut it slightly thicker to maintain texture. While you can omit the onion, adding a little enhances the zucchini’s sweetness and flavor. Use about 1/3 the amount of onion as zucchini, sliced to a similar thickness. If adults will be eating this dish, you can add some finely chopped chili peppers for a spicy twist.
Step 2
Next, heat a pan over low heat and add about 1 tablespoon of cooking oil. Drizzle in a little perilla oil for aroma. Add the minced garlic and sauté slowly over low heat, being careful not to burn it, until it releases its fragrant aroma. While making garlic oil is an option, minced garlic adds a deeper flavor to stir-fried zucchini. If you don’t have perilla oil, it’s perfectly fine to skip it.
Step 3
Personally, I enjoy stir-frying the zucchini until it’s slightly golden brown. This process caramelizes the zucchini’s natural sugars, enhancing its sweetness and adding a nutty flavor. If this step seems too time-consuming, you can skip it and simply stir-fry the zucchini briefly in oil before adding the seasonings. Now, add the key ingredient for this dish: half a tablespoon of fermented shrimp and one tablespoon of plum syrup. Stir-fry these with the zucchini until well combined. For a more even distribution of flavor, you can finely mince the fermented shrimp.
Step 4
Once the seasonings have coated the zucchini, add half a tablespoon of cooking wine to cook off any alcohol aroma. Then, add two tablespoons of water for a bit of moisture. For stir-fried zucchini, it’s generally best to cook over high heat after the initial garlic sautéing step. This helps to prevent the zucchini from releasing too much water and maintains a pleasant texture. When the sauce begins to thicken slightly, turn off the heat and drizzle in a little sesame oil for a final touch of nutty fragrance. (Tip: For seniors, reduce the heat to low, cover the pan, and steam-cook for a longer period to achieve an exceptionally soft texture.)
Step 5
Finally, the stir-fried zucchini, finished with a quick toss in sesame oil while the sauce is still slightly reduced, offers a wonderful flavor with a satisfying bite. If you prefer a softer texture, you can add a little more water, lower the heat, and cook slightly longer, ensuring not all the moisture evaporates. Adjust the cooking time to suit your preference for texture.
Step 6
Serve the perfectly cooked stir-fried zucchini hot with rice. Once cooled, store any leftovers in an airtight container in the refrigerator. I personally prefer making small batches of side dishes like this more frequently for optimal freshness, as they are best enjoyed warm. While this zucchini dish is also delicious cold, zucchini can spoil easily, so it’s essential to make only the amount you plan to consume.
