Zucchini slivers with garlic (Chao nan gua si) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 303) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on April 27, 2025

    Simple and more than the sum of its parts. I sprinkled salt on the sliced zucchini and let it drain 30 min and didn’t need to add salt at the end.

  • clcorbi on June 23, 2017

    Yum! So simple but so good. Agree with the other comments that you could serve this as a side dish for many types of food, not just Chinese food. We were both surprised by how flavorful it was considering the minimal ingredients.

  • chawkins on October 06, 2013

    Simple and delicious recipe for my over-abundant supply of zucchini from the garden.

  • sarahcooks on July 25, 2013

    I make this a lot in the summer, it's a delicious way to use zucchini, and the simple ingredient list means it can accompany any type of food, not just Chinese. Take your time to cut it thin and with care because it's really all about the texture.

  • Snadra on October 23, 2012

    This is my go to zucchini side dish for all kinds of meals. Very simple flavours make it versatile and refreshing. The worst part is cutting the zucchini. But it's quick if you have a beriner-type slicer.

  • mfto on January 26, 2012

    p 303

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