Sweet and sour courgettes (Tang cu yi da li gua) from Every Grain of Rice: Simple Chinese Home Cooking (page 218) by Fuchsia Dunlop

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Notes about this recipe

  • lholtzman on June 30, 2025

    I’ve made this twice and while I like the dish a lot, the sweet and sour taste doesn’t come across.

  • shoffmann on August 18, 2017

    This was good and simple, nothing special, but this might have been my fault. After salting the zucchini for 30 minutes, I tried squeezing out liquid, but I wasn't able to drain much. The final dish ended up being quite watery. In hindsight, I think I would drain some of the liquid from the pan before seasoning with the vinegar and sugar.

  • Bloominanglophile on October 07, 2014

    This recipe tastes a lot like Madhur Jaffrey's "Zucchini Stir-Fried w/Garlic" from her World-of-the-East Vegetarian Cooking, which I have been making for years. Mrs. Jaffrey slices her zucchini into batons and uses dry sherry instead of vinegar. Both versions result in a simple but satisfying side dish for a quick Chinese meal.

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