First stab at diminishing my courgette glut, with Japanese flavours in an attempt to win over the courgette hating Japanese food obsessed teen Big Boy.
Serves 4 as an accompaniment
4 courgettes, grated or julienned
1 tbsp sunflower oil
2 tbsp runny honey
4 tbsp light soy sauce
1 tbsp rice wine (or apple cider) vinegar
1 large garlic clove, peeled & crushed
4cm ginger, finely grated
Heat the oil in a large frying pan over a medium high heat. When hot add half the courgette and spread out to a single layer fry for a few minutes. You want them to fry rather than steam. After a few minutes push the courgettes the pan to the side and add the rest of the courgettes, spread out as much as possible and continue frying, stirring from time to time.
Whilst the courgettes are cooking mix the sauce ingredients in a mug.
The courgettes are ready when starting to go translucent, limp, and tender, although you can continue to fry until lightly brown (if there is to too much liquid in the pan) or serve with still a bit of crunch. When cooked to your liking, turn the heat down to low and stir through the sauce and you're done.
Serve either hot or cold. I served ours with mixed through noodles, and as a side for the sceptics. If I can win over Big Boy I will stir it through Japanese rice for packed lunches when he returns to school.
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