Recipe with courgette

Credit and permission to share: Edward.

The first courgette recipe that sprang to mind, and has a cooler name than ‘recipe with courgette’ is what I now know as Hibachi Zucchini.

The overriding memory of this recipe was seeing it prepared, or 'performed' in a cook at your table Japanese restaurant in the 1990’s.  There was theatre, lots of chopping sounds and items flying around and landing everywhere from the top of the chef’s hat to your plate.

This dish surprised me the most as it was simplistic and flavoursome.  I think it had two main ingredients, all I’ve done is taken out the Monosodium glutamate (MSG) and added some pepper.

It’s a great starter or side dish.

You will need:

Prep time:

1 minute if showing off in front of an audience, or 5 minutes if you want to do a good job and keep all your fingers.

Cooking time:

6 minutes

Serves: 4

Ingredients:

3 medium courgettes

2 tablespoons vegetable oil

1 medium onion, chopped

1 tablespoon soy sauce

1/4 teaspoon black pepper

Instructions:

Chop the courgette into 2 inch long fingers, watch your own fingers.

Heat the vegetable oil over medium-high heat in a heavy based frying pan.

Add the courgette and onion and cook for 2 minutes.

Add soy sauce, black pepper.  Cook for another 2 minutes as I like the vegetables to have a nice crunch. 

Eat with chop sticks and service with a bottle of Japanese beer.