STIR-FRIED ZUCCHINI WITH PEPPERS AND CURRY LEAVES
Servings: 4 servings
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Ingredients
- 1 large zucchini
- 2 shallots (peeled and slice thinly)
- 1 large red or yellow bell pepper (seeded and cut into long strips)
- 5-6 curry leaves
- 4-5 bird's eye chilis (seeded and cut into strips). If you can't find bird's eye chilis, you can use serrano peppers
- 2 Tbsp canola oil
- Dash of salt and pepper
Instructions
- Wash the zucchini and use a fork to score the skin at its length. The scoring allows the flavor of the seasonings and spices to get into the zucchini better. Cut into 1/4-inch slices
- Preheat your wok/skillet. Add the oil in. Toss in the shallots and stir-fry until fragrant, which take about half a minute or so. Add in the curry leaves, bell pepper strips and chilis and continue to stir-fry until fragrant and the bell peppers are soft
- Add in the zucchini slices, salt and pepper. Splash in a bit of water and it will sizzle. Continue to stir-fry until the zucchinis are soft but not mushy. Have a taste and adjust if necessary
- Serve immediately with other dishes and rice if you like
