Sweet and Sour Zucchini

This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats and eggs from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.

While summer squash are at their peek, I recommend you try Fuchsia Dunlop's sweet and sour zucchini from Every Grain of Rice. As Dunlop points out, zucchini are not a common vegetable in Chinese cuisine, but I was happy to find a different approach for preparing these abundant summer vegetables. The squash are pre-salted to drain away some of their water content and then stir-fried over high heat. The recipe couldn't be simpler: slivered garlic, a pinch of salt and sugar, and a kick of Chinkiang vinegar, making a delicious accompaniment for Ma Po Doufo.

Sweet and Sour Zucchini

from Fuchsia Dunlop's Every Grain of Rice

2 zucchini
salt
2 Tbsp cooking oil
2 garlic cloves, finely sliced
1/2 tsp sugar
1 tsp Chinkiang vinegar

Cut the zucchini in half lengthwise, then cut each half into about three sections. Thinly slice each section lengthwise and place in a bowl. Add 1/2 tsp salt, mix well and set aside for 30 minutes or so. When you are ready to cook, drain the slices and squeeze them to get rid of excess water.

Heat a wok over a high flame. Add the oil, then the garlic, and stir-fry for a few seconds until you smell its fragrance. Add the zucchini and stir-fry until they are hot and just cooked, but still a little crisp. Add the sugar and vinegar, with salt to taste, stir a couple of times, then tip on to a dish and serve.