Spicy Asian Zucchini

Ingredients

• 5 zucchini, small / medium, cut in half lengthways (Note 1)
• 1 tbsp canola oil (or other plain oil)
• 3/4 tsp cooking/kosher salt
• 1/4 cup crispy fried shallots, store bought (Asian pantry staple!) (Note 2)
• 1 green onion stem, finely sliced
• 1 tbsp canola oil (or other plain oil)
• 3 garlic cloves, finely minced
• 1 tbsp sambal oelak (sub sriracha or chilli crisp) (Note 3)
• 1 tbsp sesame oil, toasted
• 1 tbsp soy sauce, light or all-purpose NOT dark soy (Note 4)
• 2 tbsp mirin – sub honey (Note 5)

Steps

1. Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.
2. Cook – Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
3. Sauce – cool the pan slightly then return to medium heat. Heat the oil then sauté the garlic until light golden. Add remaining Sauce ingredients, simmer for 30 seconds until syrupy.
4. Serve – Pour over zucchini, pile on Crispy Asian Shallots and green onion. Eat!