Chili Braised Zucchini

Chili Braised Zucchini

Ingredients:
Zucchini … 1 – 2 (350 – 450g)
Salt … 1 teaspoon
My secret hot sauce … 1 tablespoon
MSG … ½ teaspoon
Szechuan peppercorn … 10 – 12
Oil … 4 – 5 tablespoons
1. Peel zucchini and cut into 4cm long, and 2mm thick slices.
2. Heat oil in a wok to smoking point. Add in the peppercorn.
3. Add in the zucchini, and stir quickly.
4. Add salt, hot sauce, MSG, and ¼ cup of water.
5. Cover with lid, stir once awhile, and let it stew until cooked.
6. Dish up and serve.
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Garlic Trout
T
his is one of my favorite
ways of cooking fish.
Following my method here,
and using my method of
making vegetarian fish, you
will create a dish that’s exactly
like the real thing. The only
difference is that this is 100%
vegetarian!
When finished, the fish is tender, juicy, and tasty. The sauce that I
will show you to make goes excellent with rice. Whenever I have
some leftovers, I keep the leftover sauce in the fridge overnight,
and next day, I eat it with my rice. It tastes great!
Braised Oyster Mushrooms and
Baby Corn
43
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Braised Eggplant Fish
T
he eggplants are first deep-fried to
perfection, and then braised in a tangy
and spicy Szechuan style sauce.
When you’re cooking dishes that involve
fish, garlic is commonly used as a main
ingredient for braising. You will see in
other recipes from this book that garlic
plays an important role in Szechuan
cooking.
Now, I’m going to show you how to easily create that sauce for
braising your eggplants.
Szechuan Style Sweet and Sour
Ribs
T
his is very authentic and
traditional Szechuan method of
making sweet and sour ribs. It’s
probably very different from what
you have experienced.
This isn’t the Cantonese style sweet
and sour ribs, where the sauce is
orange and red. Here, there’s no
food coloring added.
This is real, authentic Szechuan vegetarian ribs.
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Braised Lion Head
T
his is a fantastic dish to cook for your
guests, or just for a dinner dish.
It not only looks great, it tastes great too!
Honey Garlic Ribs
S
tewed in pure honey, this dish is always
everyone’s favorite.
Honey isn’t exactly cheap to buy (nor is it too
expensive), so the Honey Garlic Ribs you order
in restaurants really don’t use that much honey.
But for home cooking, we can use all the best
ingredients and spoil ourselves.
I stew my vegetarian ribs in lots of honey and
garlic. The flavor is incredible, and I know
you’ll love it!
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package with 3 bonus books please visit:
Steaming
To purchase all the recipes and the 3 bonus cookbooks, please visit:
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Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete
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Steamed Eggplant
I
grew up eating this dish. My mom loves
to cook eggplants this way.
It’s very spicy.
After eating it so many times, I’ve become
an expert cooking it. Even though it
doesn’t involve much cooking.
The only thing you need to learn is how to make the dipping
sauce. The dipping sauce used in Szechuan cooking is very much
like the salad dressings: Such as Ranch, French, or Italian
dressings.