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Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties

Low-Fat Zucchini and Egg Patties

Hunan★ Easy🌶🌶🌶🌶25min

Prep 15m ·
Cook 10m ·
2 Servings

Course

BreakfastSnack
Protein

EggsVegetarian
Method

Raw/No Cook
Cuisine

Homestyle

IngredientsWhat you'll need for Low-Fat Zucchini and Egg Patties

Ingredient Amount Notes
Garlic 150g
Xiaomi chili peppers 150g
Green onion as needed
Ginger as needed
Onion as needed
Cilantro as needed

Homemade Garlic Chili Sauce – Restaurant Style

Ingredients

  • 150g Garlic
  • 150g Xiaomi chili peppers
  • as needed Green onion
  • as needed Ginger
  • as needed Onion
  • as needed Cilantro

Instructions

  1. Prepare 150g of Xiaomi chili peppers and 150g of garlic. Wash thoroughly and drain completely.
  2. Mince the garlic. Rinse with water and drain. Chop the chili peppers and set aside.
  3. Cut green onion, ginger, and onion into strips. Cut cilantro into sections. Use low heat to slowly fry the aromatics until fragrant. Remove and set aside. Pour half of the garlic in first, simmer until fragrant, then add the remaining garlic and chili peppers. Slowly simmer out the moisture.
  4. Add 15g salt, 10g sugar, 15g light soy sauce, 15g oyster sauce. Stir well and simmer until fragrant. Finally add a small amount of cooking wine, stir well and it’s ready to serve.

Cooking StepsHow to cook Low-Fat Zucchini and Egg Patties step by step

  1. Low-Fat Zucchini and Egg Patties
    Step 1 Detail

    Prepare 150g of Xiaomi chili peppers and 150g of garlic. Wash thoroughly and drain completely.

  2. Low-Fat Zucchini and Egg Patties
    Step 2 Detail

    Mince the garlic. Rinse with water and drain. Chop the chili peppers and set aside.

  3. Low-Fat Zucchini and Egg Patties
    Step 3 Detail

    Cut green onion, ginger, and onion into strips. Cut cilantro into sections. Use low heat to slowly fry the aromatics until fragrant. Remove and set aside. Pour half of the garlic in first, simmer until fragrant, then add the remaining garlic and chili peppers. Slowly simmer out the moisture.

Common Questions

What's the most common mistake to avoid?

The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Most Chinese dishes reheat well on the stovetop over medium heat.

How can I reduce the spice level?

Reduce or omit the chili oil and fresh chilies. Add a splash of sugar or serve with plain rice to balance the heat. You can also stir in a little coconut milk at the end.

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