These simple Ginger & Chilli Courgettes are soft, spicy and the perfect vegan friendly side to any number of Asian inspired dishes. The courgettes (also known as zucchini) are gently and slowly fried then doused in seasoning just before serving.
Slice 250g Courgette (Zucchini) into chunky slices on an angle to maximise surface area.
Sprinkle ¼ tsp Sea Salt Flakes across all the slices, front and back.
Heat 2 tbsp Vegetable Oil in a large frying pan on a medium-high heat.
Add the courgette (zucchini) slices in a single layer. Turn the heat down to low. Don’t touch the slices and leave them to fry for 7 minutes. Adjust the heat a little as you need. Listen for a very gentle sizzle.
Use tongs or a fish slice to carefully turn the slices. Leave for a further 7 minutes.
Remove the courgette (zucchini) from the pan and leave it to drain on a little kitchen towel.
Remove most of the oil from the pan. Leave a very thin layer.
Fry 1 tsp Ginger Paste in the same pan on a low heat for 30 seconds.
Turn the heat up to medium-high and add the slices back to the pan. Cook for a further 30 seconds on each side.
Spoon 1 tsp Chilli Oil over the courgette (zucchini).
Serve and garnish with ¼ tsp Sesame Seeds if you wish.
Step by Step Video
Please note that the nutritional information assumes that only half of the vegetable cooking oil is included in the final dish as the courgette should cook in the oil rather than absorb it all. If you feel that more oil has been absorbed, please increase the calorie amount by up to 50 kcal per portion.