AFC GRILLED : Chef Sean Connolly

An evening of good food.

Lap Cheong Watermelon Bites

An asian take on watermelon bites!

Baked Fish with Kiwi in Sweet and Sour Sauce

Add a twist to sweet and sour fish!

Semperit Pandan Cookies

Cute cookies for the festive season!

Wednesday, May 20, 2015

Braised Zucchini And Carrots


The plain vegetable stir-fry is not as unexciting as it sounds. I think it compliments flavourful dishes - akin to having unadorned tea with decadent cake. Mmmm is how I think of it.

We have a pretty standard recipe for our vegetable dishes, which is just a swish swoosh in the pan along with garlic and a dash of salt. This mild tasting take is yum eaten along with hearty curry, wholesome meat stew or salty soy sauce chicken.

I'm posting a simple dish that is often overlooked and underappreciated in favour of more 'sinful' food , but is a regular at every one of our meals. Is this stuff bland? Perhaps, with a grin! One man's meat is another man's poison.

I went with a typical zucchini ribbon stir-fry with carrots added in for a bit more colour this time. The ribbon look was achieved using a wide vegetable peeler to get a thin, wide slice.

Braised Zucchini And Carrots
Braised Zucchini And Carrots

- 1 green zucchini (slice into long ribbons)
- 1 yellow zucchini (slice into long ribbons)
- 1 carrot (slice into long ribbons)
(all vegetables about 8-inch long)
- 2 cloves garlic (chopped)
- ½ tsp sesame seeds
- ½ tsp Knorr chicken seasoning powder
- 2 tbsp olive oil
- Salt to taste

1) Heat olive oil in pan.
2) Saute garlic and sesame seeds until lightly browned.
3) Add carrots and zucchini into the pan. Season with salt and Knorr chicken seasoning. Cook covered for a couple of minutes or until slightly limp.
4) Stir to combine, and serve with rice or as a side dish.

1) Carrot and zucchinis 2) Ribboned vegetables
3) Cook covered until slightly limp

Braised Zucchini And Carrots


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