Once again I am following the steps of Joanne. Once again my pictures won’t do justice to how delicious this meal turned out. The peanut sauce is perfectly balanced: salty, sweet, spicy, you will feel like going at it with a spoon, eyes-closed, total bliss.
ZUCCHINI WITH QUICK-PICKLED VEGETABLES IN PEANUT SAUCE
(slightly adapted from Joanne’s blog)
2 medium zucchini, cut into ¼-inch coins
black pepper, to taste
salt to taste
olive oil to lightly coat it (if using air-fryer)
For the quick-pickled veggies
5 oz shredded carrots
1 seedless cucumber, thinly sliced
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp rice vinegar
For the peanut sauce
6 tbsp creamy peanut butter
2 tbsp soy sauce
2 tbsp lime juice
½ tsp fresh grated ginger
2 tbsp sesame oil
3 tbsp maple syrup
1 tbsp sweet chili sauce
1 tsp sambal oelek
Pickle the veggies: In a medium bowl, toss together the carrots, cucumber, lime juice, soy sauce, and rice vinegar. Set aside as you prepare the sauce and cook the zucchini.
If using an air-fryer, coat the zucchini with olive oil (you can use a spray can), season lightly with salt and pepper, and air-fry at the highest temperature until done (10 to 12 minutes). Reserve. If using a frying pan, add enough oil for a shallow fry, and cook the zucchini on both sides until golden.
Make the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, ginger, sesame oil, maple syrup, sweet chili sauce, and sambal oelek until well combined.
Serve everything over rice, with a nice drizzle of the peanut sauce.
to print the recipe, click here
Comments: You see that plastic bottle with leftover sauce? You will become very fond of it, and start squeezing it on plenty of stuff. Including your fingers, when no one is around to be a witness.
Truly delicious recipe, you can make it as Joanne did, with crispy tofu. I skipped that and confess that we enjoyed it with one of our favorite proteins, grilled pork tenderloin. But it would be perfect for a vegetarian meal without it. Ground peanuts wold be perfect on top, and that’s what I plan to do in the very near future.
Joanne, I need to thank you once again for bringing so many cool recipes into my horizon…
we loved this one!