Sautéed Zucchini with Chili Garlic Sauce (蒜茸炒翠玉瓜)

Add an Asian flair to your zucchini using this Sautéed Zucchini with Chili Garlic Sauce recipe.

That kick from the chili garlic sauce is what elevates the everyday zucchini to a whole other level.

This is a side dish that you’ll want to make again and again.

Sautéed Zucchini with Chili Garlic Sauce

Zucchini is a versatile vegetable that can be prepared in so many ways. 

And one of my favorite ways is to sautée them because it preserves their crunchy texture.

Here are four tips to help you make the best sautéed zucchini.

1. Cutting the zucchini diagonally creates more surface area for heat contact, so it is cooked faster. This is a good way to keep the zucchini crunchy.
2. Pat drying the zucchini helps them to caramelize better.
3. Caramelizing brings out the sweetness of the zucchini as well as adds a nutty flavor to the dish.
4. Sauteing briskly in high heat is the key to keeping the zucchini crunchy because the juice does not seep out making the zucchini limp and soggy.

Frequently Asked Questions About Sautéed Zucchini with Chili Garlic Sauce

What can I serve this dish with?

Serve this with main dishes like Steamed Pork With Salted Egg (咸蛋蒸肉餅) and Char Siu (Chinese BBQ Pork) Recipe (叉燒).

Can I prepare this in advance?

Yes. You can prepare this in advance and reheat it on the stove or microwave. You can store it in the fridge for up to 3 days.

Can this dish be frozen?

Yes. This can be frozen for up to 3 months. To serve, simply thaw and reheat on the stove or microwave.

Sautéed Zucchini with Chili Garlic Sauce

Elaine Fung

Sauteed zucchini is a great side dish that is fresh and crunchy with a little spicy kick.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Vegetable

Cuisine Chinese

Servings 4 servings

Calories 75 kcal

Ingredients

  

• 3 Medium Zucchinis
• 3 Minced Garlic Cloves
• 1 1/2 Tbsp Oil
• 1/2 Tsp Salt
• 1 Tbsp Oyster Sauce
• 1 Tsp Chili Garlic Sauce

Instructions

 

• Rinse and pat dry zucchini with paper towels.
• Remove the ends and cut zucchini diagonally into 2-inch chunks while rotating it one-quarter turn between cuts.
• Heat oil to medium-high and add zucchini into the pan.
• Do not stir zucchini for 1 minute to allow caramelization.
• Then sautee zucchini and leave for another minute to get even caramelization on all the zucchini chunks.
• Make a well in the pan and add the minced garlic.
• When the garlic is fragrant, sautee the zucchini briskly for 1 minute.
• Add salt, oyster sauce, chili garlic sauce, and sautee to mix well.

Notes

1. Cutting the zucchini diagonally creates more surface area for heat contact, so it is cooked faster. This is a good way to keep the zucchini crunchy.

2. Pat drying the zucchini helps them to caramelize better.

3. Caramelizing brings out the sweetness of the zucchini as well as adds a nutty flavor to the dish.

4. Sauteing briskly in high heat is the key to keeping the zucchini crunchy because the juice does not seep out making the zucchini limp and soggy.