Ingredients
-
1
-
1
-
1
-
2
-
1/3
-
3
-
3
-
2
-
1
-
3
-
-
-
-
-
Directions
Thai Zucchini,There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.,I have been living in Thailand for a decade now and never have I seen this dish anywhere. I also never have seen a Thai dish prepared with olive oil. And Thai people use a wok for stir fry dishes like this, never a normal skillet. Stick to what you know and leave the Thai food to people who know what they are talking about.,This was very, very good! I made almost exactly as written. Only change is I sliced the zucchini into rounds and used a hot pepper from the garden instead of the flakes. And put the peanuts on the side for the anti-peanut folks in the family. A definite keeper. Made it to go along with thai-chicken-crock-pot #29963 and cilantro-lime-rice #157068.
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Steps
|
1
Done
|
Cook Garlic, Ginger, and Red Pepper in Oil in a Large Skillet Over Medium-High Heat For 1 Minute, Stirring Constantly. |
|
2
Done
|
Add Peanuts and Next 4 Ingredients, Stirring Well. |
|
3
Done
|
Add Zucchini, and Cook, Stirring Constantly, For About 5 Minutes, or Until Crisp Tender. |
|
4
Done
|
Serve Immediately. |
