Sunday, March 23, 2014

Zucchini Stir-fry



1 large zucchini, cut into strips
1 small carrot, cut into fine strips
1-2 tbsp dried shrimps, washed and soaked
2 cloves garlic,minced
a handful of glass noodles, soaked to soften - cut into shorter lengths
1 tbsp chinese cooking wine
1 tbsp fish sauce
a few drops of sesame oil
salt, pepper and sugar, to taste

  • Heat oil in a hot frying pan, saute minced garlic until aromatic; then add in dried shrimps and fry until aromatic.  
  • Add in zucchini and carrot strips, stir well.  Add in glass noodles followed by cooking wine, sugar and salt.  Add in enough water to cook the noodles.  
  • Once the glass noodles are cooked through, season with fish sauce, sesame oil and pepper.  
  • Serve hot.


  1. A beautiful seasonal stir-fry, Veronica.

  2. Hi Veronica
    I love dishes like homey and comforting dish. In fact I feel so satisfying after eating this.

  3. Yum! This is pretty much like a dish my grandma used to cook using a gourd (can't remember the proper name of that vegetable). I ought to try this zucchini version.

  4. I love the colours in your stir fry!

  5. i agree with Mel... this is such a homey dish!!! eat with "ber" (porridge) ... and sleep.... that's what life's about

  6. Hi Veronica, the zuchini must be very crunchy. Always thought of it eating it raw. Thanks for sharing the idea of stir frying it.

  7. Nice stir-fry with zucchini...simple and so colorful!
    Hope you are enjoying your week Veronica :D

  8. Love how colorful and delicious this stir fry is! It's cooked to perfection (I sometimes overcook my veggies when I stir fry..). Looks so yummy!

  9. This dish is homegrown! My mum used to cook this but she used another type of 'kua'/gourd. We call it 'Jit Kua', which is a bit hairy on the skin.

  10. Zucchini is so so expensive over here. I think I have only tried it once with quick bread. haha.... Of coz, the Chinese over here might cook this with cheaper resources. However, I think zucchini tastes crunchier. Isn't it?
    Hope you're going to have a great week ahead dear.
    Blessings, Kristy


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