This recipe makes use of the julienne peeler from my previous post.
Courgetti, if you haven’t guessed it already, is a portmanteau of Courgette + Spaghetti.
The aim in this dish is to leave the julienned vegetables al dente so they emulate al dente pasta, hopefully tricking your mind into thinking you are eating pasta. Obviously it doesn’t taste exactly the same but it is still good nevertheless.
1 garlic clove, sliced
1cm piece of ginger, finely diced
1 tsp. Chinese 5 Spice
½ onion, sliced
½ red pepper, sliced lengthways
1 Tbsp. Gochujang*
1 courgette, julienned
1 carrot, julienned
1 In a wok, fry the garlic and ginger for a few seconds and then add the Chinese 5 Spice, onion and red pepper. Stir fry for a few minutes.
2 Add Gochujang and a little bit of water. Mix well and stir fry and let the water reduce so the sauce becomes slightly thicker.
3 Add the julienned courgette and carrot. Stir fry for 1-2 minutes maximum so that the vegetable remain al dente.
* Gochujang is Korean hot red pepper paste and is one of my favourite ingredients.
I don’t tend to jump on the food trend bandwagon but on rare occasions I am sucked in.
There’s been a lot of fanfare going on about spiralizing. Spiralizing is a technique whereby vegetables and fruits can be transformed into “noodles”. It normally involves using large cumbersome contraptions. However, I managed to find a good alternative and at a fraction of the cost and size. Another plus point is the minimum washing up needed, which in my eyes is a godsend.
Say hello to my julienne peeler:
It’s just like a conventional peeler but with a serrated edge so that you can easily julienne vegetables which, at the end of the day, is more or less the same as a spiralizer.
I use it mainly for courgettes and carrots but it also works well for potatoes, cucumber, beets, turnips; basically anything that isn’t soft and would turn into mush when you try to use the gadget. I haven’t tried it with fruit yet but my curiosity has just peaked!
It’s extremely simple to use, basically the same way as a traditional peeler. A tip, however, would be to start to julienne on one side until you get a quarter way into the vegetable and then turning it around to the opposite side and repeating until you have used the gadget on all four sides. Unless you are extremely nimble, you will have a piece left that will be impossible to julienne. Slice it up and use it on your recipe or eat it as a snack before the food is ready. Waste not, want not.
These “noodles” can be used in a myriad of ways: stir-fried in Asian inspired recipes, lightly sautéed and topped with a ragù or any kind of sauce, tossed into a salad raw, the possibilities are endless.
I’ll post a recipe soon using these bowls of courgette and carrot julienne.