Zucchini Flowers
Garlic-Fried Zucchini Flowers
Did you know that zucchinis have flowers? Yes, they grow attached to the zucchini squash and are removed before the zucchini gets sent to the market. However, they are delicious, and if you can find them at your local market you have to give them a try!
The zucchini flower has been used for a long time in Italian cuisine. It is most often battered and deep-fried, and/or stuffed. There are several Italian variations of dishes using this ingredient, that we, in North America, might find elusive.
In this recipe, you will use an Asian stir-fry technique to give these subtle vegetables a Chinese flair with the use of aromatic garlic, and a mild, glossy sauce made from chicken stock and corn starch. You can also use coconut oil, instead of the peanut oil, for a more flavorful aroma!
Ingredients:
- Zucchini flowers
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 6 cloves of garlic, sliced
- 1/4 cup of peanut oil (or Coconut Oil)
- 1/2 cup of chicken stock
- 1 1/2 tsp of corn starch
- 1 tsp of sugar
- salt and pepper to taste
Instructions:
- Wash and drain your zucchini flowers under cold water. Julienne (cut into thin strips) the carrot and peppers. Slice the garlic. Mix the sugar and corn starch well with luke-warm, or cold chicken stock (not hot).
- Pre-heat a non-stick wok pan or large skillet and get it nice and hot.
- Put oil in pan. When oil starts to smoke, add the garlic and fry for a few seconds. Keep the garlic moving so it doesn’t burn.
- Add the vegetables. Stir-fry for 1 to 2 minutes.
- Add the chicken stock mixture, toss and stir until all vegetables are covered by the sauce and are glossy – about another 30 seconds to a minute.
- Serve, sprinkle salt and pepper, and enjoy!