Three Flavoured Zucchini
Today’s offering is inspired by a Sichuan dish that features flash-fried green beans combined with ground pork, plus chilli and other typical Sichuan seasonings. The dish you see above departs from the basic theme by using zucchini, and the ‘three flavoured’ appellation stems from the fact that three different taste components are represented. The dish is spicy hot with homemade Simple Chilli Oil, salty, from Preserved Radish, and rich in the umami flavour of Chinese Dried Shrimp. Anyway, I have to apologize that I managed to lose my notes made whilst making this preparation but I think I can describe the basic idea as follows:
Reconstitute and then finely chop dried shrimp reserving the soaking water. Chop a similar amount of Preserved Radish finely. Fast fry batons of zucchini at very high temperature to sear the surface but leaving the flesh still crisp tender. Fry a little ground pork, separating the meat into ‘crumbs’ then add some minced ginger, white pepper, and garlic salt, followed by the radish, chopped shrimp and the soaking water. Add a little rice wine and cook until the liquid is almost gone. Add the zucchini and sauté until heated through then stir in some chilli oil (including the solid chilli flakes) and serve hot
I think you should be able to get the basic idea from the above. In any event, the result was really delicious…
