Zucchini sauce over baguette croutons (after sigua youtiao)
Chinese cuisine · Chinese Cooking Demystified · ♥ 4.2K likes · 84.6K views · 13 min video
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Read about zucchini and summer squash in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole zucchini
- ½ tsp fish sauce
- 10 cm stale baguette
Cut a 10 cm piece of stale baguette in half lengthwise, then each half into four or five pieces.
- 2 tbsp oil
Heat 2 tbsp oil in a small pan on medium and toast the bread on all three non-crust sides until golden brown; set on a plate.
- 2 cloves garlic
- ½ cup stock
Add the zucchini cut into biased wedges and fry about 2 minutes; add half a cup of stock.
- ¼ tsp sugar
- ¼ tsp MSG
- ¼ tsp black pepper
- salt
Taste, since box stocks vary in salt; add a little more fish sauce, the sugar, MSG, black pepper and a small pinch of salt; taste again.
Slowly drizzle in the cornstarch slurry, adjusting until the sauce coats a spoon.
Thickening with a slurry
- ½ tbsp cornstarch
- 1 tbsp water
- ½ tsp toasted sesame oil
Heat off, drizzle in the toasted sesame oil, mix and pour over the baguette croutons.