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Dou Dou (豆豆)

Stir-Fried Zucchini with Tomato — 櫛瓜炒番茄

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Taiwanese
Ingredients Method Notes

Ingredients
  

  • 1/2 Zucchini 櫛瓜 (edible portion) cut into small triangles
  • 1 Tomato 番茄 chopped into irregular chunks
  • 1/4 box White beech mushrooms 雪白菇 pan-fried until golden
  • 2 small pieces Wood ear mushroom 黑木耳 sliced into small pieces
  • to taste Cooking oil 食用油
  • 1/2 tsp Salt 鹽
  • 1/4 tsp White pepper 胡椒粉
  • a sprinkle Oregano 俄力岡粉
  • optional Seaweed flakes 海苔酥 to serve over rice

Method
 

  1. Cut the zucchini into small triangles, trimming any soft end. Remove the tomato stem and chop into uneven bite-size chunks. Slice the wood ear into small pieces roughly matching the other vegetables so everything cooks evenly.
  2. Heat a little oil in a wok or pan over medium heat. Add the white beech mushrooms and stir-fry until they turn golden and fragrant.
  3. Add the chopped tomato and stir-fry until it softens and releases its juices. The pulp should look silky and slightly broken down, not firm and chunky.
  4. Add the zucchini and wood ear together and toss over high heat so the zucchini stays slightly crisp instead of turning mushy.
  5. Season with 1/2 tsp salt, 1/4 tsp white pepper, and a sprinkle of oregano. Toss quickly until the flavours meld, then turn off the heat.
  6. Pile over steamed rice and scatter with seaweed flakes for extra crunch. The saucy tomato is perfect for mixing into the rice.

Notes

Add the zucchini only at the very end over high heat to keep it crisp. A ripe, soft tomato makes the sauce juicier — sauté it a little longer until it collapses.