Recipe courtesy of Madhur Jaffrey
Zucchini with Pork and Shrimp (Bau Xao-Vietnam)
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 62
- Sodium
- 769
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.