Zucchini with Pork and Shrimp (Bau Xao-Vietnam)

Yield:
Serves 4
Ingredients
  • 1 1/4 pounds zucchini
  • 1/2 teaspoon salt
  • 4 ounces raw shrimp
  • 4 ounces lean pork
  • 7 to 8 tablespoons fresh cilantro leaves
  • 1 small onion
  • 1 garlic clove
  • 1 scallion
  • 2 tablespoons vegetable oil
  • Freshly ground black pepper
  • 2 tablespoons fish sauce, or salt to taste
Directions
  • Trim the zucchini and cut them into quarters lengthwise. Cut away and discard most of the seeded area. Now cut the zucchini shells into fingers that are roughly 2 1/2 inches long, 1/2 inch wide, and 1/4 inch thick. Put these into a bowl. Add the salt and toss to mix. Set aside for 30 minutes. Wash the zucchini under cold running water and pat them as dry as possible with paper towels.

  • Peel and devein the shrimp and split them in half lengthwise. Cut the pork into 1/8-inch-thick slices, about 2 1/2 inches long, and 1/4 to 1/2 inch wide.

  • Chop the cilantro leaves coarsely. Peel and finely chop the onion and garlic. Cut the scallion into fine rings along its entire length, including the green section.

  • Put the oil in a large frying pan or wok and set it over a high heat. When hot, add the garlic and onion, and stir-fry for 1 minute. Add the pork and shrimp. Stir and cook for 2 minutes. Then put in the zucchini, pepper, and fish sauce. Stir and fry for about 3 minutes. Add the cilantro and scallion. Stir and cook for 30 seconds. Serve hot.


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