Zucchini Shreds With Ginger Recipe - Cooking Index
Zucchini Shreds With Ginger Recipe - Cooking Index
| 30 | Vegetable oil | |
| 5 | Whole cumin | |
| 10 | Ginger - shredded | |
| 10 | Green chili peppers - shredded | |
| 500 | Zucchini - cut into long thin s | |
| 1 | Ripe tomato - peeled, seeded and (medium) s | |
| 7 1/2 | Lemon juice | |
| Salt to taste | ||
| 15 | Fresh coriander - chopped |
1. Heat the oil in a large frying pan over high heat for 3 minutes.
2. Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring frequently.
3. Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking.
4. Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander.
Author's Notes: This is a nice spicy vegetable dish. It goes well with fish, especially catfish. I've always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold. The recipe is originally from Travel & Leisure magazine.
I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart.
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Source:
Nancy Mintz
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