Spicy Hoisin-Glazed Zucchini
- 3 small or 2 medium zucchini (about 1 lb)
- Kosher salt
- 1 T soy sauce
- 2 t hoisin sauce
- 2 t dry sherry
- 1/2 t toasted sesame oil
- 2 T peanut or canola oil
- 1 clove garlic, minced (about 1 t)
- pinch crushed red chile flakes
- 1/2 t toasted sesame seeds
- Slice and salt the zucchini following the instructions below. Cut the zucchini into 2-inch lengths.
- In a small bowl, mix the soy sauce, hoisin, sherry and sesame oil.
- Set a large (preferably 12 inch) skillet over medium-high heat for 1 minute. Pour in the peanut or canola oil; when it's very hot (it should shimmer and ripple), add the zucchini.
- Saute, stirring occasionally, until the zucchini browns and softens but doesn't turn mushy, about 4 minutes.
- Add the garlic and chile flakes and saute for 15 seconds.
- Add the soy mixture and cook, stirring, just long enough for the liquid to reduce and coat the zucchini, about 20 seconds.
- Sprinkle with the sesame seeds and serve immediately.
- Wash the zucchini well to remove any grit and dry them with paper towels.
- Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it's all right if some of the seeds remain.
- Arrange the zucchini, cut side up, on a baking sheet lined with paper towels.
- Sprinkle with kosher salt (about 1/2 t per 1 lb of zucchini) and set aside for 10 minutes. Blot the quarters dry with the paper towels.