Stir-fried Zucchini that Doesn't Get Watery

Name: Stir-fried Zucchini that Doesn't Get Watery
Total time: 5 min
Cuisine: Korean
Ingredients: Zucchini 2; Sun-dried salt 1 tsp; Cooking oil 2 tbsp; Perilla oil 2 tbsp; Minced garlic 1 tsp; Perilla oil 1 tsp; Sliced onion a little; Cheongyang chili pepper 2; Whole sesame seeds generous amount

A recipe for zucchini stir-fry that stays firm and doesn't release water, using the secret method of a 50-year veteran vegetable shop owner.

KoreanSide Dish

⏱️ 5 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Zucchini2

Sun-dried salt1 tsp

Cooking oil2 tbsp

Perilla oil2 tbsp

Minced garlic1 tsp

Perilla oil1 tsp

Sliced oniona little

Cheongyang chili pepper2

Whole sesame seedsgenerous amount

Instructions

Place the thickly sliced zucchini and 1 tsp of sun-dried salt into a plastic bag, remove the air, tie it shut, and let it pickle for 5 minutes.

⏱️ 5m 0s

Place the pickled zucchini on a surface lined with paper towels and squeeze firmly by hand to remove all moisture.

Heat 2 tbsp of cooking oil and 2 tbsp of perilla oil in a pan and stir-fry the zucchini over medium-high heat.

Add 1 tsp of minced garlic, a little sliced onion, and sliced Cheongyang chili peppers, and stir-fry together.

Before turning off the heat, add an additional 1 tsp of perilla oil to finish.

Turn off the heat and let it sit with the residual heat to finish cooking and steam, keeping the texture firm.

Sprinkle generously with whole sesame seeds to finish.