Feasting at Home · by Sylvia Fountaine★ 4.9
Kung Pao Zucchini
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 3%
CARBS 14G45% OF CAL
1G FIBER3G OTHER10G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini stir-fried with ginger, garlic, and a kung pao-inspired sauce made with fish sauce, soy, and oyster sauce. Spicy and savory, served over rice or noodles.
sidechinesestir fry🍳 skillet🍜 wokdairy freevegan
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive, coconut or peanut oil
- 2 med-large zucchini or summer squash, cut into ½ inch thick half moons, or quarter rounds
- 1 tablespoon chopped ginger
- 2 tablespoon chopped garlic
- 2 tablespoons water
- 2 teaspoons fish sauce ( or try vegan fish sauce)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce ( optional)
- 1 tablespoon vinegar (black vinegar if you have it, or use rice wine vinegar)
- 1 tablespoon sugar, honey or agave
- 1-3 teaspoons garlic chili paste (Sambal chili paste) or sub chili flakes to taste at the end
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 3%
CARBS 14G45% OF CAL
1G FIBER3G OTHER10G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1157mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 8mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.