Sticky ginger & black vinegar zucchini with crispy rice

SERVES 4-6 / PREPARATION 25 MINUTES / COOKING 35-40 MINUTES

1½ cups basmati rice a handful of herbs, roughly chopped

eg mint, parsley, dill

1 cup peanut oil, plus 3 tablespoons

extra

3 cloves garlic, sliced

4cm piece ginger, shredded 60ml black vinegar

2 tablespoons soy sauce

2 tablespoons sugar

4 tablespoons water

2 tablespoons sesame oil

3-4 medium zucchini, halved lengthways

(if larger cut into 2cm slices)

Wash the rice thoroughly, boil in lightly salted water until just under-cooked (having a little firmness at its centre), drain and combine with the herbs. Heat 3 tablespoons peanut oil in a pan on a medium heat, then press in the rice. Poke 5 or 6 small holes evenly across the surface to allow steam to escape. Reduce the heat to low-medium. It should take about 20 minutes to crisp up nicely. Once it is ready, turn out onto a large plate or board, ready to serve.

Heat 1 cup of peanut oil in a small saucepan over a high heat. Drop in two of the sliced garlic cloves and half the ginger and fry until crispy. Remove from oil and drain on a paper towel.

Combine the vinegar, soy sauce, sugar and water in a small pot and place on a medium-high heat. Bring to a strong simmer then turn off the heat. Heat a large pan to medium-high, add the sesame oil and zucchini cut side down and cook until browned. Flip over, add the sauce and the remaining uncooked ginger and garlic. Baste the zucchini with the sauce for 3-4 minutes, until the sauce reduces and becomes sticky and bubbly. Remove from the heat and serve with your crispy-bottomed, herby rice. Garnish with crispy garlic and ginger.