Stir-Fried Zucchini with Salted Pollock Roe recipe - ingredients, nutrition and when to eat it
A light summer side dish of zucchini stir-fried with savory salted pollock roe. The zucchini is tender and the roe has a little pop, making it a lovely match…
A light summer side dish of zucchini stir-fried with savory salted pollock roe. The zucchini is tender and the roe has a little pop, making it a lovely match for warm rice.
Side dishes · 10 minutes to cook
Nutrition (per 135.8g serving): 129.2 kcal · protein 6.7g · carbohydrate 8.3g · fat 7.9g · sodium 443.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Heat the pan well before stir-frying so the zucchini doesn’t release too much water.
Tips: Add the pollock roe at the end, since cooking it too long can make the eggs clump together and turn tough.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Salted pollock roe — 25 g
- Garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp