Kim Dae-seok's Water-Stir-Fried Zucchini
A side dish of zucchini stir-fried with fish sauce and salted shrimp, then gently cooked with a small amount of water instead of oil for a moist texture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Cooking with only 2 tablespoons of water and no oil keeps the dish non-greasy and preserves the fresh, bright color of the vegetables beautifully.
- Marinating the zucchini in fish sauce for 10 minutes allows osmotic pressure to draw out a little moisture, helping it stay firm and crisp when stir-fried over high heat.
- Leaving the hot zucchini in the pan after cooking will cause it to overcook and become mushy. It’s essential to immediately transfer it to a wide, cool plate and spread it out to cool briefly in the air.
Recommended for
- Those seeking a clean, refreshing, moist side dish with a refined temple-style taste, free of greasiness and rich in freshness.
- Beginners who struggle with oily textures or mushy zucchini when making zucchini stir-fry.
- Those maintaining a low-fat diet but still craving the deep umami richness of salted shrimp.
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