Sauteed Zucchini with Tomatoes (西葫芦炒番茄)
Zucchini with Tomatoes. Made with zucchinis from our garden bed!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchinis
- 2 medium tomatoes
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1/4 teaspoon sugar
- pinch of ground white pepper (optional)
Instructions
- 1
Wash the zucchinis thoroughly then cut them into cubes.
- 2
Peel the skin from the tomatoes and cut them into cubes. To remove the skin, follow the instructions in step 2 from my previous recipe Tomato Fish Fillet Tofu Stew.
- 3
Peel and mince the garlic cloves.
- 4
Heat a skillet under medium-high heat. When the skillet is getting warm, add the 1 tablespoon of vegetable oil, followed immediately by the minced garlic. Stir the garlic a few times. After garlic releases some of its fragrant flavor (about 15 seconds), add the zucchini cubes and the 1/2 teaspoon of kosher salt to the skillet, stirring occasionally.
- 5
When the zucchinis are at least halfway cooked (about 2-3 minutes), add the tomato cubes and the 1/4 teaspoon of sugar, gently stirring to combine. After sauteing about another minute, add the pinch of ground white pepper and turn off the heat. Enjoy!