Saltato di zucchine

Ingredienti

• 1 lb (500g) Beef Strips marinated in marinade
• 1 lb (500g) Zucchini (cubed 2" pieces)
• 1 Carrot (thinly sliced on the diagonal)
• 1 Red Bell Pepper (sliced into strips)
• 9 oz (250g) Snow Peas
• 1 Knob Ginger (sliced)
• 3 Garlic Cloves (minced (equal amount to garlic))
• 1 Red Chilli Pepper (deseeded and sliced)
• 2 oz (50g) toasted Pine Nuts
• Cilantro (chopped)
• 1/3 cup Sweet Thai Chilli Sauce
• 2 tablespoons Soy Sauce
• 19 oz (450g) Udon Noodles
• oil for frying
• 3 tablespoons Soy Sauce
• 2 tablespoons Chinese Cooking Wine (Shaoxing Wine)
• 1 garlic clove (minced)

Preparazione

1. 1

   --- Marinade Meat ---

2. 2

   Place beef strips in Soy Sauce, Chinese Rice Wine and Garlic. Set aside for at least 15 minutes.Set aside while you prepare the vegetables.

3. 3

   --- Prepare Vegetables and Aromatics ---

4. 4

   Cube zucchini into 2" pieces, slice carrots and red pepper, cut ends off snow peas.

5. 5

   Grate ginger, mince garlic and slice chili pepper (without seeds).

6. 6

   --- Stir Fry in a Wok ---

7. 7

   In a wok over high heat, add 2 tablespoons of oil and fry the beef until the water has cooked out. Remove and set aside.

8. 8

   Add oil and fry Ginger, Garlic and Chili Pepper until fragrant (about 2 minutes).

9. 9

   Mix in sliced Carrots and Zucchini and cook for about 5 minutes. Toss through Red Bell Peppers and Snow Peas.

10. 10

    Add cooked beef strips, Sweet Thai Chili Sauce, a splash of Soy Sauce.

11. 11

    In a frying pan over medium heat, toast the Pine Nuts until they are lightly golden and fragrant. Don't burn them as they toast quickly.

12. 12

    Mix noodles through the Zucchini Stir Fry, or serve over steamed rice.

13. 13

    Garnish with toasted pine nuts and cilantro when serving.