Although this dish was developed as a way to prepare zucchini from my garden, you can substitute fresh asparagus and/or thinly sliced green beans in this recipe. The toasted garlic tastes like nuts when sprinkled on top of the vegetables. This elegant dish is a great accompaniment to just about any meal so don’t limit yourself to Asian or Chinese.
3 to 4 cloves garlic, thinly sliced
2 tablespoons chile oil
2 serrano chiles, stems removed, minced
1 teaspoon minced ginger
1 zucchini squash, cut julienne in match-stick size pieces
For the Sauce:
Combine all the ingredients for the seasoning sauce in a bowl, stir to mix and set aside.
Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add the sliced garlic and stir-fry until slightly browned, being careful that they don't burn. Remove and drain on a paper towel.
Add the ginger and chile and stir-fry until fragrant.
Add the zucchini and stir-fry until done but still crispy. Push the squash to the side of the pan.
Add the seasoning sauce and cook until the sauce thickens. Toss the squash until the sauce forms a glaze over the vegetables.
Place the zucchini in a serving bowl, crumble the toasted garlic over the top, and serve.