I have to share some pics of the day with you. I love the feeling of going back in time. So neat!
At a seemingly random turn from summer activities to food... I quite literally stumbled on this recipe from You Tube. Here is a link to it. Great tutorial.
Korean Spicy Zucchini
Because I did not have the right kind of chili flakes for this recipe I adjusted to what I had in the house. If you have the right kind, then you can follow her recipe to a "T".
1/2 of a guajillo chili (dried) pulsed in a spice grinder
1/4 teaspoon cayenne
1/2 teaspoon red pepper flakes
3 medium sized zucchini
3 green onions (chopped or sliced)
1 tablespoon of minced garlic
1 tablespoon of sesame oil
2 tablespoon of toasted sesame seeds
1 teaspoon of sugar
1 1/2 tablespoon of salt ( for sweating the zucchini)
1 teaspoon of mirin (optional) (can substitute white wine if you like)
In a collander toss the zucchini with the salt. Let sit for about 30 minutes- depends on the freshness of your zucchini). You want the zucchini to be bendable. Rinse with water. Drain. Repeat.
Toss everything together but the mirin. Sauté in a large frying pan until tender. The picture below shows how I became a bit distracted and cooked it a bit too long. It still was delicious. Anyway, once the zucchini is tender, add the mirin.