Asian•healthy

STIR-FRIED ZUCCHINI WITH PEPPERS AND CURRY LEAVES

What To Cook Today recipe - Asian

Ingredients

Quantities are shown as originally provided.

1 large zucchini
2 shallots ((peeled and slice thinly))
1 large red or yellow bell pepper ((seeded and cut into long strips))
5-6 curry leaves
4-5 bird's eye chilis ((seeded and cut into strips). If you can't find bird's eye chilis, you can use serrano peppers)
2 Tbsp canola oil
Dash of salt and pepper

1
Wash the zucchini and use a fork to score the skin at its length. The scoring allows the flavor of the seasonings and spices to get into the zucchini better. Cut into 1/4-inch slices
2
Preheat your wok/skillet. Add the oil in. Toss in the shallots and stir-fry until fragrant, which take about half a minute or so. Add in the curry leaves, bell pepper strips and chilis and continue to stir-fry until fragrant and the bell peppers are soft
3
Add in the zucchini slices, salt and pepper. Splash in a bit of water and it will sizzle. Continue to stir-fry until the zucchinis are soft but not mushy. Have a taste and adjust if necessary
4
Serve immediately with other dishes and rice if you like