Stuck for a new easy recipe to try for dinner at home that uses zucchini? This dinner is simple and quick to make and uses a good amount of zucchini, which is perfect for that overabundance of zucchini you have growing in the garden at this time of year.
This is one of the best zucchini recipes which is a main dish for dinner and is a bit different to all the usual zucchini recipes out there. This recipe uses Chinese sausage, also known as Lap Chong or Lap Cheong. Lap Chong comes in a vacuum-packed package stored at room temperature and is easy to find at any supermarket these days, usually in the Asian section, or of course your local Asian grocery store. It has a sweet savouriness that compliments that sweetness you find in fresh vegetables coming out of the garden. I always keep a stash of Lap Chong in the pantry as it is easy to whip up a delicious easy weeknight dinner when running late from work and everyone is ravenously hungry. Paired with loads of vegetables and served with some fresh rice, this is a winning easy weeknight dinner. Change the vegetables up to whatever you have on hand and this dish will still be delicious.
Enjoy xx!
Stir fry zucchini with Chinese sausage (Lap Cheong)
Ingredients
- 1 175g packet of Lap Chong Chinese style
- 1 large zucchini or 3 small zucchini
- 1 medium white onion
- ½ tablespoon minced or finely chopped garlic
- 1 large capsicum
- ½ tablespoon sesame oil
- 1 ½ tablespoons Oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice flour
- ½ cup water
- ¼ cup Chinese cooking wine
Instructions
- Slice all your vegetables and lap chong to about 8mm widths. I like to slice the lap chong on an angle.
- Heat olive oil in a pan or wok to a medium heat.
- Add the sliced Lap chong to the heated pan. Using a spatula, turn the lap chong occasionally, cooking until golden brown and the fats have rendered out, about 5 minutes.
- Add the prepared vegetables and minced garlic to the pan.
- Continue to cook, stirring occasionally, until the vegetables until slightly softened (around 5 minutes)
- Add the Chinese cooking wine, sesame oil, soy sauce and stir through the vegetable and lap chong mixture.
- Mix rice flour with water and while still stirring (to keep the rice flour from sinking into a layer on the bottom of the water), pour the mixture into the pan. Stir through and gently simmer for a further 30 seconds until the sauce slightly thickens.
- Serve with freshly cooked rice.
Notes
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