Stir-Fries
Stir-fried Zucchini with Dried Shrimp (Xihulu Chao Xiapi)
Stir-fried Zucchini with Dried Shrimp is a simple, quick, and flavorful homestyle dish. Zucchini, also known as courgette, is extremely high in water content and very low in calories, with a crisp and refreshing texture. Dried small shrimp (xiapi) are made by boiling and sun-drying small marine shrimp, with a calcium content as high as 991mg per 100g, earning it the reputation of "calcium warehouse". The light, refreshing zucchini pairs perfectly with the savory, umami-rich dried shrimp, creating a nutritionally balanced dish suitable for all ages.
Main Ingredients
- Zucchini 250-300g
- Dried small shrimp (xiapi) 20-30g
- Garlic 2-3 cloves
- Spring onion 1 stalk
- Cooking oil as needed
- Salt to taste
- Sugar a pinch
- Oyster sauce a dash
- Cooking wine a dash
- White pepper powder a pinch
Steps
Wash and peel the zucchini (remove the core if it's too old), slice into even thin pieces. Gently rinse dried shrimp in warm water to remove surface impurities and excess salt, drain well. Mince garlic and chop spring onion.
Heat oil in a wok. Add minced garlic and sauté until fragrant, then add dried shrimp and stir-fry over low heat until fragrant (about 30 seconds to 1 minute). Note: Sautéing the shrimp until fragrant is essential for the dish's umami flavor.
Add zucchini slices to the wok and stir-fry quickly over high heat. Zucchini has high water content – high heat fast stir-frying maintains its crisp texture. Stir-fry for about 2-3 minutes until the zucchini is cooked through and changes color. For softer texture, add a little water and cook for another 2-3 minutes.
Add a small amount of salt (xiapi is naturally salty – be cautious) and a pinch of sugar to enhance flavor. Stir well and serve. For extra flavor, add a dash of oyster sauce or chicken powder. Drizzle with a little sesame oil before serving and garnish with chopped spring onion.
TCM Notes
Zucchini: Contains only about 20 kcal per 100g, with extremely high water content. Rich in vitamin C, carotene, calcium, riboflavin, and lutein. In TCM, zucchini is cool in nature and sweet in taste, entering the Spleen, Stomach, and Kidney meridians, with effects of clearing heat, promoting diuresis, relieving thirst, moistening the lungs, and reducing swelling. Dried Shrimp (Xiapi): Rich in protein, iron, calcium, and phosphorus. Contains approximately 991mg of calcium per 100g, and is rich in magnesium, which helps protect the cardiovascular system and reduce blood cholesterol. In TCM, it has appetite-stimulating and phlegm-resolving effects. Synergistic Effect: Zucchini clears heat and promotes diuresis; dried shrimp provides calcium and stimulates appetite. Total approx. 70-100 kcal per serving, rich in dietary fiber and minerals – a low-fat, nutrient-dense homestyle dish.
Suitable for：Those needing calcium supplementation (children, elderly, pregnant and nursing women) Those on weight-loss diets (low calorie, high satiety) Those with hypertension or hyperlipidemia (low fat, rich in magnesium) Those with summer thirst, difficult urination, or edema General population for daily meals
Not suitable for：Those allergic to shrimp or seafood Those with Spleen-Stomach Cold Deficiency – zucchini is cool in nature; excessive consumption may cause diarrhea and gastrointestinal discomfort Those with hyperlipidemia or hypertension – dried shrimp contains significant cholesterol and high sodium (sodium content 136 times that of milk); not suitable as a primary calcium source in large amounts Those with excessive internal heat – consume sparingly Those with allergic rhinitis, bronchitis, or allergic dermatitis Women during menstruation – cooling foods may cause discomfort Those with renal insufficiency requiring sodium restriction – dried shrimp is extremely high in sodium
