CATEGORIES
INGREDIENTS
- Cooking Time: 5
- Servings: 6
- Preparation Time: 25
- 2 zucchinis
- 2 large cloves of garlic, finely minced
- 4 tbsp sesame oil
- 1 tbsp toasted sesame
- 3 tbsp light soy sauce
- 1 tbsp gochukaroo (optional for me)
- 1 tsp garlic parsley mix
- 1 tsp salt
- 3 cups water
DIRECTIONS
- Peel zucchinis, but leave thin stripes of peel in between (this is for decorative purposes), discard ends
- Slice thinly
- In small pot, add water and salt. Set on high heat to boil
- Add zucchini slices into pot, boil for 1 min
- Drain and run thru cold water, place into bowl of ice water immediately. The ice water will stop the zucchini from cooking and wilting, thus preserving a crisp and green exterior.
- In a separate bowl, mix the rest of seasonings
- Drain zucchini thoroughly
- Add zucchini into bowl of seasoning, toss, cover and refrigerate until ready to eat
