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Sauteed Zucchini Recipe
2 min readJun 9, 2023
Ingredients:
- 2 tablespoons of vegetable oil.
- 4 salted anchovies rinsed and chopped.
- 2 cloves of garlic, minced.
- 1 inch of ginger peeled and grated.
- 2 medium zucchinis, sliced into thin rounds.
- 2 tablespoons of mirin (or rice wine vinegar)
- Salt and paper to taste
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Directions:
- Heat the oil in a large skillet over medium-high heat. Add the anchovies, garlic and ginger and cook, stirring, for about 2 minutes or until fragrant.
- Add the zucchini and toss to coat with the oil and seasonings. Cook, stirring occasionally, for about 10 minutes or until tender and slightly browned.
- Drizzle the mirin over the zucchini and stir to combine. Season with salt and pepper if needed.
- Serve while it is still warm as a side dish for steamed fish or rice.
Notes:
I keep this recipe due to my history of hypertension. I always consume cucumber as a vital vegetable on top of blood donation. Here is the nutrition comparison of zucchini and cucumber. Note that the percentage of potassium in zucchini is three percent higher than in cucumber.