Wok Zucchini with Grapefruit Ginger Sauce

© Qin Xie-Krieger

© Qin Xie-Krieger

Do you like the combination of fruits and vegetables? Presenting this color gorgeousness on one plate definitely means a lot of fun for me. It is like playing a game with exciting colors and flavors.

Yellow zucchini, pink grapefruit, golden oranges … with a fruity and slightly spicy grapefruit-ginger sauce. If this does not give you a kick for a good mood, …  😉

© Qin Xie-Krieger

© Qin Xie-Krieger

The slightly sweet or sour taste of citrus gives the relatively neutral-tasting zucchini a wonderful summery flavor.

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (2 servings):

1 yellow zucchini (cut into sticks)
1 onion (cut into thin strips)
2 cloves of garlic (cut into thin slices)
1/2 Thai chili (cored and cut into small pieces)
Juice of 1 grapefruit and 1 orange
Pulp of 1/2 grapefruit and 1/2 orange (remove the white skin and cut into slices)
1 piece of ginger (freshly grated)
2 tablespoons olive oil
Salt and pepper


  1. Boil the juice with the grated ginger in a sauce pan over medium heat and let stand for about 10 minutes. Strain the juice through a sieve. Reheat the fluid in the pot. Cook until getting a thick sauce.
  2. Heat the olive oil in a wok briefly. Add the sliced ​​onion, chili and garlic, fry briefly. Add the zucchini and stir-fry 3-4 minutes. Pour the pulp of citrus into the wok and swirl gently. Season with salt and pepper.
  3. Serve the zucchini with the grapefruit and ginger sauce on a large plate. This fits very well with jasmine rice.

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