Szechuan Zucchini

I don’t remember where I found this recipe at, I printed it online from somewhere, but it was very good. We all liked it.

Szechuan Zucchini

1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp white wine or rice vinegar
2 scallions – chopped
1 clove garlic – minced
1 tsp splenda
1/4 tsp red pepper flakes – to taste
1 1/2 pound zucchini
1/4 cup butter

In a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of the scallions, garlic, splenda and hot pepper flakes. Set aside.

Use a vegetable peeler to slice the zucchini into thin ribbons. Saute the zucchini ribbons in the butter until they are al dente, or crisp tender. Discard the excess liquid and combine the sauce with the hot zucchini ribbons in a heated serving bowl. Garnish with the 1 tablespoon reserved scalllions and serve immediately.

My Notes:

I left out the red pepper flakes, and I used white vinegar. You could use sugar instead of the splenda. It would also be good with chunky peanut butter, and garnishing with chopped peanuts before serving.

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