I reach for the jar of chili crisp in the refrigerator whenever I want to perk up a dumpling sauce, noodle bowl, or plain rice, but chili crisp can be used for cooking too. Toss it with crispy tofu, make it into a dip for saltine crackers, or even fry eggs in it—you honestly can’t go wrong.
All the crispy aromatic bits in the spicy, savory oil make it a flavor powerhouse, and I like taking advantage of that when I need to perk up zucchini. On its own, zucchini is pretty bland—but if I sear it and toss it with a quick pantry sauce that has a base of chili crisp, then I can eat the whole pan in one sitting. Don’t forget this recipe when your bumper crop of summer zucchini comes in and you’re tired of making zucchini bread.
Why You’ll Love It
The sauce is amazing. There are only three ingredients (chili crisp, rice vinegar, and soy sauce), but it comes together into a savory, spicy, and slightly tangy sauce that coats every bite of the zucchini.It takes zucchini from boring to scrumptious. Zucchini is not the most flavorful vegetable on its own, but a quick sear in a hot pan helps brown the zucchini and adds a delicious layer of flavor. The chili crisp sauce at the end helps gild the lily.
Key Ingredients
Zucchini: Grab medium-sized zucchini, which will fit well in a large skillet and are not watery like large zucchini tend to be. Yellow summer squash is a great substitute here if you have some.Chili crisp: This savory, spicy condiment loaded with crunchy bits is the backbone of the sauce here. Use homemade chili crisp or pick up your favorite store-bought brand instead.
Vinegar: Tangy, mildly flavored rice vinegar balances out the deep and spicy flavors of the chili crisp.
