Stir-Fried Zucchini with Fermented Beancurd

Well, Chow Vegan left a comment in one of the zucchini dishes I had. She said that she used fermented beancurd to stir-fry, so I gave it a try. This is another way to cook zucchini. I guess if I could get some green zucchini, this dish will be more colourful and just omit the spring onion. Freshly chopped chilli can be used to replace the dried chilli flake too.

Preparation: 5 mins, with 30 mins standing time Cooking time: 5 mins

Ingredients (serves 2)
° 200g yellow zucchini, cut into slices
° 1 teaspoon salt
° 1 tablespoon olive oil
° 2 cloves garlic or 1 slice ginger
° 1 cube fermented beancurd, mashed with 1 tablespoon water
° ½ teaspoon dried chilli flakes, for garnish
° ½ teaspoon freshly chopped spring onion or coriander leaves, for garnish
° some roasted sesame seed (optional), for garnish

Method
1. Sprinkle 1 teaspoon salt to the zucchini, mix well and leave for 15-30 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can.
2. Heat the oil in a wok. Add the garlic or ginger and fry till fragrant.
3. Throw in the zucchini and stir-fry for 1 minute. Add in the mashed fermented beancurd and stir-fry till well mix.
4. Transfer to a serving dish, garnish with dried chilli flakes, spring onion or coriander leaves and sesame seeds and serve immediately.