Vietnamese Garlic and Fish Sauce Zucchini Sauté

Quickly seared zucchini that stays crisp, coated in a golden garlic umami sauce. The aroma of fish sauce caramelizing in a hot wok is typical of Hanoi family cooking.

• Prep time: 10 min
• Cook time: 6 min
• Difficulty: Easy
• Calories: 112
• Protein: 3 g
• Carbs: 6 g
• Fat: 8 g

Ingredients

• 600 g Zucchini ( in 5mm half-moons )
• 3 piece Garlic ( finely minced )
• 2 tbsp Peanut oil
• 1 tbsp fish sauce
• 1 tsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Wash the zucchinis. Cut them in half lengthwise, then into half-moons about 5mm thick. Finely mince the garlic after removing the germ.

2. Garlic infusion

   Heat the peanut oil in a wok or large skillet over high heat. Toss in the garlic. As soon as it starts to turn golden and fragrant, don't let it burn.

3. High heat sauté

   Add the zucchinis. Sauté constantly by tossing them in the wok. They should lightly brown on the edges while remaining firm at the center.

4. Umami seasoning

   Pour the fish sauce and sugar onto the sides of the wok to create a thermal shock. Mix well to coat every piece. The liquid should reduce almost instantly.

5. Finishing

   Turn off the heat. Add the sliced green onion and a good pinch of black pepper. Serve immediately while still steaming.

Chef's tips

• Never overcrowd your wok, otherwise the zucchinis will boil in their own juice instead of searing.
• The fish sauce should be poured onto the scorching sides to develop its smoky aromas.

Storage

Consume immediately. Zucchinis soften quickly during storage.