Zucchini Stir-Fry:

Am such a screwball when it comes to cooking something ‘specific’. Yeah, I could never end up making, what I initially hoped for!!! As usual…today I actually intended to prepare ‘mixed vegetable fajita’ for dinner. Guess what? But, somehow skipped the whole process and made this! So, what do we call this? Zucchini stir-fry?? Well, that would be too-much for a simple creation like this!! However, to my surprise it still tasted fascinatingly-good with only a spoonful of olive oil, pinch of kosher salt, drizzle of soy sauce and generous portion of black pepper! Its amazingly simple to just stir-fry this vegetable and call it awesome work of the day:) And, you wouldn’t believe it…the word ‘yum’ means a lot after done finishing up the plate. I may definitely try to fix this again…just my way of telling you all to give it a shot:)

Ingredients:

Zucchini 1-2 sliced
Kosher salt – am just simply hooked up with the label:)
Soy sauce – just few spoons, as per taste
Fresh ground black pepper – as much as you like:)
Extra-virgin olive oil – don’t substitute with other kind! (just kidding for an aesthetic appeal)

Method:

Heat up a heavy bottomed, extra-wide wok, like mine. You’ll understand the comfort of stir-frying in a large wok for as little as 250 grams of vegetable:)

Now, heat oil and add the sliced veggies. Toss salt and pepper to the same, stir-fry over high heat.

First the vegetable wilts, drizzle a little soy sauce now, and keep frying until there is no moisture left behind in the pan.

Don’t be intimidated to turn your stove to low-heat. It destroys the whole process and you may end up having soggy vegetable…and who knows, it would be left abandoned in your refrigerator for days.

Actually I served it with Mexican rice, it tasted good…now you can use your imagination and serve it steaming hot along with any main course that you like:)