light side dish · savory shrimp
Zucchini & Shrimp Stir-fry
Ingredients
Sauce
Steps
Cut the zucchini into half-moons and pat the shrimp dry.
~5 min
Heat oil in a pan and sauté the minced garlic over low heat to build aroma.
~2 min
Add the shrimp and stir-fry over medium heat until they change color.
~3 min
Watch out: Overcooking the shrimp makes them tough — move on as soon as they turn pink.
Add the zucchini and season with saeujeot (or salt), stir-frying 3-4 minutes.
~4 min
Why: The salty depth of saeujeot brings out the zucchini's natural sweetness.
Add the diagonally-sliced red chili and sesame oil, stir-fry once more to finish.
~1 min
Tips
- —
Lightly salting the zucchini first and squeezing out the liquid keeps the pan from getting watery.
- —
Squid or bacon work well in place of the shrimp.
- —
Add the sesame oil off the heat at the very end so the aroma doesn't cook off.
Storage
Keeps refrigerated 2 days — stir-fries are best enjoyed the same day since the texture changes quickly.