The zucchini is tender and soft, rich with the savory aroma of the sauce.
Zucchini, also known as summer squash, has a crisp and tender texture, making it perfect for quick stir-frying or braising. Cooked with yellow soybean paste and dried shrimp, this dish develops a rich, savory flavor with a delightful hint of the sea and fermented bean aroma—an irresistible side dish that pairs perfectly with rice!
Ingredients
Main Ingredients
1 medium zucchini (about 300 g / 10 oz)
Seasonings
fermented soybean paste (yellow bean paste or soybean paste) to taste
a small handful of dried baby shrimp
Scallions and garlic, to taste
If you don't have dry yellow soybean paste, you can use regular soybean paste instead. Fresh, slightly moist dried shrimp work best. This dish is simple to make—just season to your taste, as there are no strict measurements required.
Instructions
Instructions
Preparation
Step 1: Wash the zucchini, cut it in half lengthwise, and remove the seeds from the center (Image 2). Slice crosswise into 0.5 cm (about 1/4 inch) thick rounds (Image 3). Mince the scallions and garlic and set aside.
If the zucchini is very tender, you don't need to remove the seeds in the center.
Stir-fry over high heat until the zucchini is tender and slightly caramelized.
② Heat a small amount of oil in the pan until it reaches about 60% hot. First, add the chopped scallions and stir-fry over high heat until fragrant, then add the zucchini and stir-fry for about 1 minute. Next, add the dried shrimp and stir-fry a few more times (Image 4).
Simmer the zucchini in the sauce over medium-low heat until tender, allowing the flavors of the dried shrimp and fermented bean paste to meld together.
③ Next, add the dried yellow soybean paste (Image 5) and stir-fry over low heat until well combined (Images 5 & 6). Add a little water and bring to a boil, then reduce to medium heat and cook for 2 minutes (Image 7). Finally, increase to high heat to reduce the sauce, add minced garlic and stir-fry until evenly mixed, then remove from heat and serve (Image 8).
*When stir-frying the yellow bean paste, do not use high heat or it will easily burn; use low heat to evenly stir the paste before turning up the heat.
*Remember not to add any salt, as the dried yellow soybean paste is very salty and the dried shrimp also have a salty flavor. Use very little water, just a splash is enough.
*Zucchini can be prepared to two different textures: one is crisp and refreshing, achieved by quickly stir-frying and immediately removing from heat; the other is this braised version with dried shrimp, where the zucchini is cooked until soft and tender for a gentle, mellow texture.
