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1. Cut 1/3 Korean zucchini into half-moons 2-3 mm thick. 2. Shred a little red chili and mince 1 Tbsp salted shrimp. 3. Stir-fry the zucchini in an oiled pan, then add the red chili, salted shrimp, minced green onion and garlic. Add just a little water and keep stir-frying, seasoning with sesame seeds and sesame oil. |
